For this pie I used 15% whole wheat (sifted to keep the bran out) and 85% AP flour. Modified JerryMac formula once again. I will say this: the addition of the 15% whole wheat in the poolish, coupled with the 24 hour cold rise made for a wonderful tasting crust - slightly nutty, and noticeably "wheaty", in the best way. This dough handled and baked great.
Pizza bianca with fresh, sliced grape tomatoes, thinly sliced bacon, fresh garlic, fresh sage, freshly ground black pepper and a swirl of EVOO all over a whole milk mozz topped crust.