I did my 3rd bake at my WFO a total of 12 pies 17" pies this saturday for my friends and co-workers, unfortunately I did not had the time to take pics, a friend took a couple of pics,
Made a couple of marguerittas, pepperoni, another one with pesto mozz and ricotta cheese, and the most outstanding one I made had caramelized onions mozz cheese and mini bella mushrooms, all with cento tomatoes crushed by hand a little bit of olive oil with garlic sugar and salt.
I think I'm getting better each time I fire the oven, the dough felt great, I switched from Better for bread flour to King arthur and I really noticed a huge difference on the handling and the texture.
Can anyone share a recipe for WFO with preferment starter? I would like to add more flavor to the dough.