new-york-ish-hybrid-pizza-with-pesto-and-pepperoni
A New York-ish hybrid pizza with a mix of flours and complexity of flavor from sourdough and poolish. Cold fermented for 48 to 72 hours and comes out light and crispy. Baked in a Gozney Arc XL with pesto applied before the bake.
Ingredients
Low moisture sliced skim mozzarella
For the Pizza:
whole milk mozzarella, shredded
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