This was probably one of the coolest pizzas we ever made! To celebrate the #Worldpizzaday we decided to make a very special pizza. We have used for our dough a unique blend of flours: 400g Chapatti flour, 50g Semola rimacinata, 50g spelt flour – slowly fermented over 24 hours. Then we laid a thick layer of chestnut mushroom on an oven tray, covered with the pizza dough & baked for 15 mins. Once out the oven we flipped it over into another tray, added crispy pancetta bites, Taleggio cheese and sprinkle some fresh rosemary, and baked for further 3 minutes! The result was UNBELIEVABLE.