Nick Argyropoulos (PizzaChefArgy)

For pizza dough I used 30% Biga and followed 24 hours fermentation. It was baked in wood fired oven at 350 degrees. The toppings I used for this pizza are: broccoli pesto, fresh mozzarella, sun dried and coloured cherry tomatoes, smoked sausage, broccoli, provolone cheese, parmesan crisps and extra virgin olive oil.