IT CAN BE REFERRED TO BY MANY NAMES, A POOLISH DOUGH PIZZA CRUST. A FORM OF A DOUGH STARTER, WHICH IS PREPARED AHEAD FOR AN EXTRA 18-24 HOURS DOUBLE FERMENTATION PERIOD WHICH ADDS STRUCTURE TO THE MAIN DOUGH. THE PURPOSE OF POOLISH IN PIZZA IS TO IMPROVE THE FLAVOUR AND TEXTURE AND THE END RESULT OF THE DOUBLE LEVITATION IS WHAT MAKES IT UNIQUE.  WE AT MIMI FOODS ARE GETTING READY TO BRING THIS DELICIOUS, HEAT+SERVE TOPPED PIZZA TO THE RETAIL MARKET.  IDEAL TO SERVE AS AN APPETIZER, USE AND SANDWICH BREAD OR A QUICK SNACK. HEAT FROM FROZEN AND BITE INTO THE LIGHT AIRY CRUST.