Made pizza from the Tartine Country Bread dough that I made last night. These are 2 of my favorite pies I've made.
Baked up in the MBE the crust was crispy, crumb was moist, airy, tender, and slightly chewy, and the 10% wheat flour gave it a really nice nutty taste. Alexi, this is the pie you are looking for.
1st pie is Buffala Mozz, pepperonni, pineapple, basil, drizzled with OO, a dash of Parm/Romano.
2nd pie Quattro formaggi, basil, drizzle OO, & pinch of sea salt.
I honestly could not say what was more enjoyable, this pizza or the bread. Both were outstanding. I will be doing this again soon.