Dough prepared on Saturday - from the batch described here, in Reply #66: http://www.pizzamaking.com/forum/index.php?topic=30821.60
72% hydration, 4 day cold ferment.
First pie with a light layer of sauce (peeled tomatoes), eggplant (previously roasted and stored in EVOO in the fridge), w.milk mozz and azapa olives.
Second pie - margherita. Pulsed italian tomatoes, whole milk mozz, baby basil leaves, EVOO. I was pretty happy with how this pie came out.
Pies baked in electric oven preheated to 300 degrees celsius. Cast iron skillet on topmost rack, with both top and bottom heating elements on. Approximately 3:30 minute bake.