First of many pizza Sundays at the house. 30% poolish (12hr RT, 12hr CT), 68% hydration, 90 hr CT ferment.
Made a classic cheese (mozz/Irish cheddar), a bbq chicken, and a hot sausage w/ mozz/pepper Jack/Irish cheddar mix, jalapeno, pickled red onion, green onion, jalapeno everything bagel seasoning.
Normally a 59-60% hydration person but wanted to try something different. Dough didn't have the strongest structure (used all KA AP flour) so I baked in a pan. Came out crispy, with a nice fermenty flavor and held up firmly to all the toppings. Now to figure it out for my outdoor oven. Will definitely knead longer next time. Cheers y'all!
by acovjo5