I was in a photography mood, so I took a lot of pics of tonights bake. The dough is a Keste clone. I marvel at this dough every time I make it. Roberto is a master in no uncertain terms. 63% hydration, .05% CY, 2.7% salt, and CM 00. 14 hours bulk, 8 hours balled - 70 degrees. Hand mixed with literally only 3 turns (It was a very lazy weekend).
Toppings included tomatoes, fried peperone di senise, fresh parsley and arugula, butternut squash - all from the garden. The pics show the inconsistency from the P70 due to the pies being so close to the flame.
PS. You can see Bill's (wheelman) beautiful mahogany peel that he so generously made for me resting against the oven.