Here's my line up from the other night. Dough is 62.5%HR, 3% salt, 2% Ischia, 48h @ 65F. One thing I recently noticed - using the top of the dough ball from a container as the top of a pizza presents a problem. Though it makes for a nice smooth, well shaped pizza, there are extra sticky spots on the bottom of the dough that stick to the pizza peel regardless of how much flour is used. Thus, I've gone back to using the top of the dough as the bottom of the pizza. It just releases off the peel much easier.
Margherita with Calabrian chili oil and Aleppo pepper
Lemon and olive oil with La Tur, artichoke hearts, fresh rosemary and thyme, lemon zest
Truffle oil, robiola, crimini mushrooms, white mushrooms, oyster mushrooms, truffle salt
Olive oil, fior di latte, smoked pancetta, brussels sprouts, shaved garlic
Mozzarella, pepperoni, red onions, fire-roasted poblano peppers