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Eulogy to the pig

Roberto Pongolini

Pizza dough

For the biga
500 g of soft wheat flour
500 g of Petra 3 flour
250 g of mother yeast
700 g of cold water
10 g of salt

Next dough
1,500 g of Petra 3 flour
500 g of soft wheat flour
800 g of the previous day's biga
40 g of salt
100 g of oil
1,100 g of water at 30 °C

For the garnish
Black pig back
Salad leaves
Spice ground in a mortar: a few juniper berries, black pepper, dried onion, pink peppercorns, dried garlic, marjoram and hot paprika
Barbecue sauce: tomato, honey, vinegar, soya and hot paprika
Mustard oil



For the biga
Mix the flours with the salt. Place the mother yeast in the mixer with a little water and then add the flours, one at a time, with the remaining water. The biga must have a temperature of 23 °C as soon as you take it out of the mixer. It has to prove for 2 hours at 18 °C and then be left for 15 hours at 4 °C

Next dough
Mix everything and leave it to rest for about 30 minutes. Shape into balls and leave them to rise for about 6 hours at 28 °C. Roll them out and place them on a baking tray for another 2 hours.

For the garnish
Marinate the pork with the onion, rosemary, sage, pepper and garlic for 24 hours. Cook in the oven at 140 °C with 10% humidity and 70 °C at the heart.
Grind the spices in the mortar. Cook all the ingredients for the barbecue sauce to obtain a syrupy consistency.

Roll out the pizza dough, top with the mozzarella and bake in the oven. Take out of the oven, cut the pizza into slices and top them with barbecue sauce, salad leaves, mustard oil and slices of pork. Complete with a sprinkling of spices.