I find myself appreciating this style more and more. It's not going to displace NP in my heart, but the simple beauty of the expression of fresh ingredients is undeniable. I have Zane at VIA 313 to thank for starting me down this path with his incredible Detroit pies (more on that in a subsequent thread).
2% Ischia culture
24 hours at 75F. Baked at 550F (I didn't time it) in an aluminium half sheet pan seasoned until jet black inside and out.
My first legitimately topped pizza al taglio: