I had unexpected guests on Saturday, so I made dough for Sunday, KABF and semolina. I let it bulk rise on the bench for 12 hours, then balled and fridged it for another 6 hours. Just 4 pies, so I didn't let the fire burn very long, used the Classico sauce with herbs.
1. Filleti with fresh mozzarella and onions
3 and 4 . Artichoke hearts, baby asparagus tips, onions, and black olives, one with fresh mozzarella.