Fabio d'Aquino

cipolle bionde medio-grandi • Acqua • Sale • Pepe • Gorgonzola • Farina • Olio

zucca • Sale • Pepe • Formaggio pecorino • Prezzemolo • Acqua • Olio

For the dough: • bread flour (about 500 grams) • water (about 260 ml) • dry sourdough starter (about 4 grams) • salt (about 12 grams) • For the topping: • Mozzarella cheese • Tomato (seasoned with salt and olive oil)