This past summer I met Domenico Bianco a pizzaiola from Naples. He is a consultant for a food group who does worldwide training for pizzaoilas. Last week I had a chance to talk with him about all things fermented. He shared some photos and videos that showed pizza-shaping techniques.To my surprise he described dough made with burnt wheat (or "Grano Arso" as I recently wrote). It's a Napoletano dough basically, classic in most aspects except for the addition of the smokey burnt wheat.
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