Getting caught up on a few pizzas from the past week. These are all 100% Caputo "00" Chef's (red 1Kg bag) 67% spring water, 3% sea salt, 5% Camaldoli, 48 hour fermentation at ~59ºF.
The first was supposed to be a Margherita, but when I went to the garden to grab some fresh basil, I learned it's still a little cool here for basil and it was dead. I'm still dialing in the oven. Because of floor conductivity issues, I tried to launch with the floor a little cooler, about 750ºF. That was too cool, and the top was done before the bottom.
The 2nd is salt-packed anchovies, salt-cured olives off our own tree, capers, Calabrian chilis, EVOO, Mozzarella Di Bufala, and Parmigiano-Reggiano. This was my best effort to date. The oven was rip-roaring hot (floor almost 900º, dome off the scale) and cooked in about 60 seconds. Crust was nice and soft. Bottom had a little more char than I would have liked, but closest yet.