Been dormant for a while, but the pizza bug bit and I catered a party this weekend. Pies turned out wonderful. First two are a white pie with spinach, garlic, carmelized onions, and a little goat cheese for some zing. Seasoned with rosemary and thyme, and topped with some EVOO. Second is traditional tomato, mozzarella, reggiano, and pecorino romano, topped with sausage, mushroom, basil, and EVOO. The crust is All-Trumps at 67% hydration aged in the cooler for 7 days.