Pizzarium Attempt 2/1/2011

I made another attempt at a Pizzarium-style 2/01/2011.  I had started the dough on Sunday and the things I changed were I used the poolish from my Lehmann dough and cake yeast in the final dough.  I also used 80% KASL and 20% Farina “00" for the flours.  I used the same TF as I did before.  This pie was dressed with crushed LA Valle San Marzano peeled tomatoes, mozzarella, caramelized onions, Italian seasonings, green and red peppers and grape tomatoes.

Norma