Well... I've been away for a long time, initially because of a crazy work schedule that was keeping me out of town 3-4 days a week (thankfully, that's over... I'm down to one day a week now) and then because of health issues at home (my wife is now on the mend 5 weeks after major surgery).
I finally had the time to put together a Fazzari dough.
Flour: 15% organic KA white whole wheat; 85% organic KABF
Poolish made of 40% of flour at 50% hydration
Normal procedure from earlier in thread, with a 3 day cold ferment, 2.5 hours at room temp. Fired up the very lonely looking Blackstone. Bottom stone at approx 600 and top stone at approx 725 for first pie - a white margherita (garlic, basil, tomatoes, mozz and a spray of EVOOw ,with peppadews on half).. That came out a little uneven, with the bottom pretty pale. It was tasty though - declared by the 13-year-old critic and wife.
Balanced the heat better for the second pie (garlic, basil, broccoli, mozz and a spray of EVOO, again with peppadews on half). Much better browning and char on the bottom, and even tastier I was told.
Third pie was half garlic, mozz and basil and half everything else that was left over. Also balanced better.
Dough handling skills are rusty, to say the least, but they started to come back a bit. It's good to be back with friends, and I'll be participating more regularly again, now that my life is back to what passes for normal around here.
We finally planted some tomatoes, basil, chard, kale, etc. in our community garden plot last weekend, and the garlic is looking good. I can't wait to be able to work with produce that tasted like something after a very long New England winter and cold spring.