The dough for this bad boy was a 63% hydration, 72-ish-hour cold fermented dough based on a modified recipe from Ted Kim (teds_zaza). Cheese was Saputo Deluxe Pizza Mozarella, a rather rare variety of Saputo Mozarella that I’ve only been able to find at Costco up here in Quebec. Normally I don’t love mushrooms on pizza, but we had some in the fridge that needed to be used up and I found they paired very well with the pep on this guy
by TheKozibear