Restaurant
Fortuna
Fortuna's dough numbers are specific: flour from Molino Casillo, 75% hydration, 50 hours of fermentation, cooked 60-90 seconds at 430-480°C in a Valoriani oven, with a fry-then-bake step on the base. There is a genuine conflict, recorded below, over who is actually responsible for that dough.
Why it is here
Fortuna's dough numbers are specific: flour from Molino Casillo, 75% hydration, 50 hours of fermentation, cooked 60-90 seconds at 430-480°C in a Valoriani oven, with a fry-then-bake step on the base. There is a genuine conflict, recorded below, over who is actually responsible for that dough.
What to order
King Mazzara, with stracciata cheese, red prawns, semi-dried tomatoes, pesto and lemon zest
What we looked at
75% hydration50-hour fermentationFlour from Molino CasilloBase fried gently before bakingWood-fired Valoriani oven from Tuscany