Friday night is pizza night at TFL! I promised to show a thick crust light as air focaccia type pizza. Here she is. Parbaked crust weeks ago and frozen for just such an occasion as a cold cold COLD Friday !
Crisp light and airy with a ton of toppings. Fresh Mozzarella and Romano and roasted mushrooms with Sweet Italian Sausage seasoned with extra fennel and oregano. Special sauce and there you go.
The two levains are SD and YW they fight it out overnight and come out friends. Add EVOO, and NON diastatic malt for flavor and both Semolina and Arrowhead BF. 460g of levain and we arrive at 2000g of dough. All the rest were already devoured as parbaked crusts. I made a new batch yesterday and they are in the freezer for another cold wintry Friday. 
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