A couple from last weekend:
Dough was 276g balls, 24 hours bulk, #1 24 hours balled/#2 48+ hours balled. 100% Caputo "00"/67% Spring Water/3% Kosher Salt/5% Camaldoli
#1 is Chanterelles with Mozzarella di Bufala and Gremolata. The mushrooms were sauteed in butter with shallots and garlic. I thought this dough was under-risen but it opened and sprung beautifully, probably my best crust to date. It was soft and pillowy with the slightest firm skin on the outside.
#2 got delayed since unfortunately we had to take a pet to the emergency room, which didn't end well. The dough was a little overblown but I managed to work it with no tearing. Toppings were leeks and red onions sauteed with garlic, Mozzarella di Bufala, EVOO, Piave, and chopped pistachios.