Tonight I made pizza bible dough with starter (poolish), scaled for 13" .07 TF. First time using the malt.
first is sliced mozz , calabrian chili mixed in the sauce
second is chopped oil cured olives, ricotta dollops (1/2 before bake and 1/2 after), some of the sliced mozz cut into strips and calabrian chili oil both in sauce and drizzled on. Basil cut post bake. This was stretched a little short of the 13"
also did a pepperoni but did not get a picture, looked a lot like the cheese with pepperoni