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Stefano Muscariello posted an update
9 months ago (edited)
Sourdough roman pinsa topped with tuna steak, anchovies in spicy sauce, margherita. And a touch of chopped parsley.
A slice in three flavors.
Lana Mihajlović, Mercedes Delgado de Miguel and 4 others6 Comments-
Level:
Scoolinary Team
Thank you for sharing such an interesting concept. The idea of dividing a single slice into three different flavors is very creative and shows a refined technical perspective. The sourdough looks well baked, with a base that appears firm yet airy. The tuna and anchovy topping brings a strong umami punch, while the fresh parsley adds a nice balance.
Have you considered working with longer fermentation times or tweaking the hydration to explore different textures in the pinsa? That could be a fascinating direction from both a technical and sensory standpoint.
Thanks again for sharing this with the community by the way, I loved the photo, and how the natural light gives it such a comforting feel.❤-
@sussan_scoolinaryteam This is a 30 hour fermentation and double cooking. The hydration is above 70%, sometimes I use 80/85% hydration depending on my goal. I generally use a base that I cut into slices so that each diner can be garnished with their own flavor.
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Level:
Scoolinary Team
@undefined Thank you for taking the time to share more details with me, Stefano. I love learning about the process behind your work! A 30-hour fermentation with double baking and such a generous hydration definitely explain the airy, light texture in the crumb.
I also think it’s a fantastic idea to cut the base so each guest can personalize their own topping — it adds a participatory element and turns the experience into something truly memorable.
It’s very interesting that you play with different hydration levels depending on your goal; it’s a technical resource that opens up so many sensory possibilities, and I love that you explore it so freely.
Thanks again for sharing your work it’s such a pleasure to see creations this well crafted. ❤️
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@Sussan Estela Olaya Sourdough Pinsa
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Level:
Scoolinary Team
Hi Stefano!
This photo has such a conceptual and tidy vibe—your inner mathematician is definitely present here! The parallel layout is clean, and the lighting highlights the textures of the crust and toppings nicely. It might be interesting to experiment with a lower angle or introduce a background element to evoke more warmth or story.
What kind of props or backgrounds are inspiring you lately to give your dishes more context? Do you lean more toward a minimalist style, or are you curious to explore more narrative-driven settings?
And if you feel like it, share this photo in your Instagram stories and tag @Scoolinary_en . We’d love to celebrate your progress with you! ✨ -
Level:
Sous Chef
Three flavors, one slice, and a whole lot of love! 🔥
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