Your pizzas are astonishing! I have a picture of them ingrained in my head as a goal I'm aspiring to and I plan on following your workflow for dough for this weekend. I especially like the idea of brussel sprouts and pancetta. A few years ago I discovered that brussel sprouts take on a whole different flavor when roasted in the oven with some olive oil. The best part - the crispy outer layers, which is exactly what you have on your pizzas. It's a far cry from the steamed brussel sprouts my mom served when I was a kid. What cheese do you recommend that best complements the brussel sprouts and pancetta? I plan on making a brussel sprout and pancetta pizza this weekend.