I have been playing around with a highly hydrated dough using starter, and the topping sensibilities of L&B Spumoni Gardens in Brooklyn. I am still dialing in TF and bake temp. This one was made with a combination of room temp and cold fermentation, a delicate layer of shredded smoked mozz, a layer of sharp provolone, and slightly reduced San Marzanos. Topped with high quality percorino. Baked in the middle rack with another steel pan just above to radiate heat down.