The cheese was Precious low-moisture whole milk mozzarella.
Here's the formula I used for the ones you see above:
466 gr. CAP. 00 Pizza (100%)
271 gr. Water (58%)
9 gr. Salt (1.9%)
1.5 gr. fresh yeast (0.3%)
This gives you 3 dough balls at roughly 250 gr. I used a lower weight, though, 230 gr for a 12" skin. I made two batches a few days ago and just switched the flour. For the pizza below I used the exact same formula, but with 100% KABF. Both were quite good. One was topped with a three-cheese combo (Mozzarella, Fontina, Edam) and ham, the other with mushrooms. Love mushrooms, what can I say. This one didn't brown as good as the ones before, though.
Here are the ones from last night: