I baked these tonight. These are definitely the closest I have come to achieving the leoparding that I am after.
100% San Felice STG
2% Poolish (fresh yeast)
Hand mixed/kneaded. 2-hr bulk, 44-hr ball at 65-70F. Baked at 875F for about 60-70 secs.
1) Smoked pepperoni, crimini mushroom, dry mozzarella
2) Crimini mushroom, aged white cheddar, dry mozzarella, black pepper, white truffle powder