Pics of Wednesday's pizza. Peter Reinhardts recipe from "The Breadbaker's Apprentice", only a little drier, and refridgerated for 3 days. Oh, and I added some gluten. Maybe like, 60% hydration. First pic is pepperoni and basil, the second is carmelized onions on Tillamook's 100th anniversary chedder (my wife's favorite!). My son said, "Take a picture of me daddy!", so that's the last picture.
I'm pretty happy with this and I feel like I can make this kind of pizza regularly. Thanks so much for all the great advice I've received from guys on this forum! The only caveat is it's always a little wetter, a little doughier than I want. Working with chilled, high gluten dough, it's tough to get to the dryness I want. Does that make sense?