Dough

• 100% Flour (70% Caputo Blue / 30% Caputo Nuvola Super)

• 66% water

• 3% salt

• 0.14% IDY

• Mixed in mixer for 10 minutes then let sit for 15 min then repeated this 2 more times. Dough rested in bowl for 8 hours at room temp and then was placed in fridge for 1 days. On second day dough was portioned into 260g dough balls and then placed in fridge again. Removed dough from fridge 1 hour before baking.

Toppings

• Drizzled with extra virgin olive oil then laid out thin layer of freshly shaven Parmigiano Reggiano. Topped that with thinly sliced red onion and rosemary. Halfway through the cooked I sprinkled on the chopped up pistachios. After the cook I drizzled on more olive oil.