Nick Argyropoulos

In this pizza, I tried to combine the tastiness and flavor of Greek toppings with an Italian dough. To do this, I used what I was taught in Napoli: I used Italian flour le 5 Stagioni 00 in a 48-hour fermented dough with 68% hydration. For my toppings, I used pesto of Florina pepper, a unique pepper cultivated in the regions of North Greece, along with sun-dried tomatoes that took in the Greek sun, cool breeze, and no sulfites or preservatives. In order to counter the sweetness of these products, I used caper and smoked sausage. These steps, along with adding sesame to the dough, led us to the perfect result!