Pizza romana (Roman-style pizza) with potatoes and shallot confit | Recipe | V-ZUG Thailand

Ingredients

• 600 g Manitoba flour (type 0)
• 4 g yeast
• 400 ml cold water
• 20 g fleur de sel
• 2 tbsp olive oil
• 1 tbsp olive oil
• 200 g shallots
• 1 clove of garlic
• 100 ml white port wine
• 50 ml white balsamic vinegar
• 1 tbsp unrefined sugar
• ½ tsp chilli flakes (e.g. chipotle)
• 1 bay leaf
• Some pepper
• Some Manitoba flour and semolina for shaping
• 150 g fior di latte mozzarella
• 150 g scamorza affumicata
• 150 g waxy potatoes
• 2 sprigs of rosemary
• Some olive oil
• 50 g Parmesan