New Pies! For the first time I used the SD Culture I captured myself in Liguria/Italy. It's a potent culture. I had to put the dough to about 60°F right after balling cause the bulk was already pretty much fiilled with air/well fermented after 12 Hours at 68°F. I think I used 4.5% Liguria Culture, 61% Water, Caputo Pizzeria. 24 Hours ferment in total. Very satsified with results of the dough and new toppings as well. One was a Cherry tomatoes (marinated with EVOO and Garlic)/Buffalo Mozz/Pecorino - Arugula postbake.
The other Buffalo Mozz/Pecorino/EVOO - Arugula, Proscuitto Cotto, italian Salami and more Oil postbake - delicious and I love the visuals of that pie! Have a nice evening/day guys!