Had a Pizza Night here the other day with alot of friends. The Pizze keep getting better and please forget everything I said about Caputo Pizzeria in my previous post. That flour is the best if you adapt your workflow a little. I made a 61% Dough and it was really good with great handling. With The Caputo Rosso or 5 Stagioni 61% is definitely to low - with Pizzeria 00 it just felt right.
Also first time I used sourdough on a couple of pies. I used a San Francisco Culture (definitely not ideal for making Pizza I suppose) and the consistency, general dough handling and softness of these pies was outstanding! I can't wait to bake some pies when my Ischia Culture arrives. There was a soft and tender, milky creaminess to the sourdough Pizze that was unreal. I see why alot of people here are using sourdough now!
I didn't make much photos - here's a Iphone shot I made before the wolf-pack (aka my hungry friends) swallowed that Margherita.