Ingredients
- 320 g água
- 3 g fermento de padeiro fresco
- 400 g farinha tipo 65
- 20 g azeite
- 1 c. chá de extrato de malte, líquido
- 8 g sal
- 1 dente de alho
- 200 g curgete
- 1 - 2 pitadas de sal
- 150 g queijo mozarela de búfala
- 200 g tomate-cereja
- 50 g queijo parmesão
- 3 - 4 folhas de manjericão
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