Ingredients Modern crispy dough

1000 g type 0 flour W280 

50 g dried sourdough starter 

750 g water

7.5 g dry yeast

20 g EVOO

30 g salt 


Carrot and thyme puree 

Toasted flax seeds

Beef cheek (marinated for 24 hours and braised)

Herb buffalo cheese fondue 

Purple potatoes, cut into sticks


As this is a sponge and dough recipe, start with the yeast pre-ferment.

Combine 500 g flour, 5 g dry yeast and 300 g water to make a rough, lightly kneaded dough. Once combined, place it in a container three times its volume and cover it. Transfer to a 4°C fridge and let proof for 24 hours.

Once the time has elapsed, place the dough in a mixer, adding the remaining 500 g of flour, 50 g of dried (dehydrated) sourdough starter, 2.5 g of dry yeast and 200 g of water. When the gluten starts to form, add the salt, extra virgin olive oil, and, a little at a time, the remaining 250 g of water.

The dough should be very smooth and stretchy and the temperature should not exceed 23°C. Place it in an oiled container twice its weight and let it proof for 55 minutes. When the time is up, cut the dough into 250 g portions and shape into spheres.

Let rise for 4-8 hours at a temperature of 18-24°C.

Then roll out the rounds by hand, making sure no air escapes (each sphere should be full of air). First bake in a 300°C electric oven for about 60-120 seconds. Remove the pizza crust from the oven and transfer it to a blast freezer. Then bake again, this time in a 220°C oven until it is fragrant, about 2-3 minutes.


Boil the carrots for 15 to 20 minutes, then slice them into rounds and sauté with oil, butter, garlic, salt, pepper and thyme for another 10 minutes. Blend in a blender, adding salt and water (if necessary) to create the desired consistency. 

Clean the outside of the beef cheek and cut into cubes. Marinate in red wine (covering the cubes completely), garlic, onion, celery, carrot, thyme, rosemary, sage, bay leaf and three cloves. 

After marinating, take the beef cheek pieces and rub them with plenty of mustard. Place the pieces in a large non-stick pan with butter and sear well (Maillard reaction). Once all the cheek pieces are seared, add the marinade blended with water (if needed) until covered. Simmer for at least 4 to 6 hours, turning the cheek pieces every 30 minutes so they don't stick together, ensuring that they don't fall apart. For the fondue: melt the cheese with the milk