I tried out a new pizzarium inspired dough formula a couple days ago (blend of whole wheat and bread flour, 80% hydration), and considering this first attempt being a trial run of sorts, I'm pleased with the results. I'll post w.flow details later on, for those interested.
1st pic - Smoked trout, cream cheese, passata and dill.
2nd pic - scrambled eggs (organic, farm fresh - nearly orange yolks!), smoked trout