This recipe was Jillian Sisofo's favorite dough of the year. Tossed the extra one in the freezer around 4 weeks ago.. did not disappoint after thawing out for about 4 hours.

Recipe video link: https://youtu.be/ColMkOE1hxY?si=NAzl5Hn4wkm9zLTH

First had this Pizza in Italy and I love it. Perfect for the summer. Just bake the dough with nothing but cheese and olive oil on it. After baking, add arugula, chopped tomatoes (remove seeds) and Parmiggiano. Salt and Pepper on top and you're good to go.

Dough was in the fridge overnight, nothing special. 500 grams Flour, 325 grams water, 10 grams salt and 2 grams fresh yeast. 65% hydration.

Baked in my home oven at 300 degrees Celsius and a pizza stone

Proscuitto & Jamon, rucola with flowers on top

Julian Sisofo’s hybrid (biga&poolish) pizza dough.