• 350 of 0 flour
• 250 g of re-milled semolina
• 15g of salt
• 10 g sugar
• 10 g dry yeast water
• 350 ml
• 150 g of boiled potatoes... 2 come out... baking tray about 28 30 cm in diameter

Credits: recipe attributed to Pastificio Fiore di Bari Vecchia