It's time for my kitchen's annual spring Spring Fling. This year we'll feature pizza. Previously, I have focused on sourdough pizza crusts. This time I am trying a poolish-based cannoto style dough. It makes for a shortens the window, cutting out minutes from all the steps, from 16-hours for the dough pre-fermentation to the 2-4 hours to actually finalize pizza production. More simply, it makes baking pizza easier without sacrificing for texture or taste.