This was the star of the show. This pizza is extremely different from the usual chewy American pizzas or Italian thin-crust pizzas, because of how there is no tomato sauce base, and the pizza is made of what I'd normally call bread. For the bread nerds out there, this dough is made with a 85% hydration and proofed for 36 hours. This creates a light open crumb (holey) which provided a delicious pairing with the salty parmesan and bacon toppings.