Julian Sisofo's OG Poolish+Biga dough, 72 fermented cold.
Sesame crust, 3 cheese mix (low moisture mozzarella, belgioso fresh mozzarella pearls, provola. Mutti Polpa sauce, fresh basil.
ParBaked 6 min bottom rack, then 16 min top rack at 475f. Broiled for 2 minutes.
Absolute art work and delicious.
by skylinetechreviews80