Tonight's pizzas. A 8 hour poolish and an almost Fazzari thin cracker crust.
I got in a hurry and cooked the Fazzari after only 8 hours. He stated I need a minimum of 18 for texture. I have a couple more batches of dough that I will wait that amount of time.
The poolish was ok but also for taste would be best after 24 hours or longer.