Pizza Margherita – 50% Poolish

Caputo Cuoco, Manitoba, Tipo 00 Pizzeria and Wholewheat Blend(50/30/10/10).

70% Hydration with Poolish pre ferment.

50% Poolish with Cuoco for 12 hours at Room temp.

Final dough 24 hour bulk cold ferment and 7 hours Room temp.

Baked in an Ooni Karu with gas.

Kept it classic with crushed Mutti whole peeled tomatoes, fresh mozzarella, basil and EVOO. Gotta love the balance of tomato, basil and fresh mozzarella.