I made a Neapolitan-style pizza using a 30% poolish and 65% hydration dough. I used Bianco DiNapoli tomatoes for the sauce (hand crushed with added sea salt). Toppings: fresh mozzarella, pecorino romano, basil and thinly sliced red onion. After baking, I finished it off with prosciutto.
Loved how the poolish added depth to the flavor and a great texture to the crust. The combination of the sweet tomato sauce, salty pecorino, and the fresh prosciutto after baking really came together nicely.
by Impossible-Care6283