Thanks for the kind words. I was pretty proud of these pies. I made four different pies. The dough is caputto pizza flour, 63 - 64% hydration, salt and IDY. I dont have my notes so i don't remember all the bakers percentages. The rise was all on the caounter at room temp. I let it bulk ferment overnight. Probably 12 hours. Then I scaled and formed the balls. Let those rise for an other 6 hours or so.
first pie was 6 in 1 tomatoes, fresh mozz, and fresh basil.
second pie 6 in 1 tomatoes, olive oil cured olives and dried oregano.
third (my wifes idea) turned out to be much better than it sounds, Hummus, pesto, portobello mushrooms, roasted red peppers and goat cheese.
Last pie. 6 in 1 tomatoes, fresh mozz, and spicy italian sausage from Fra Mani salumi in california.