This was my first time trying pesto as a pizza sauce and it was one of my favourite pies I‘ve made so far. Fresh pesto sauce topped with fior di latte, cherry tomatoes, arugula and roasted pine nuts.

24h room temperature dough recipe from Peddling Pizza‘s YouTube channel:

• 900g Molino Dallagiovanna la Napoletana
• 100g Molino Dallagiovanna UNIQUA
• 610g cold water
• 30g salt
• 1g fresh yeast
• 10h bulk fermentation/14h proofing

Effe N3 oven at ~ 450 °C for 90 seconds