Today's pizzas was a 100% Caputo, 61% Water, 3% Salt, 03.% IDY dough. All around 80 second bakes. First was a spin on Pizzeria Delfina's "Panna": Tomato, Heavy Cream, Olive Oil, Basil, and a bunch of Shaved Parmesan. Second was a riff on The Big Tone from Roberta's: Pesto, Mushroom, Artichoke, Buffalo Mozzarella, and Olive Oil. Third was what I call The Amalfi: Meyer Lemon, Basil, Buffalo Mozzarella, and Olive Oil. Finally a simple Margherita.