As I mentioned in Reply #73, my old man was having a B-day party at the end of this month. The event went down last Sunday but I wasn't able to post earlier so my apologies for that.
I made two pizzas for the party and used the same dough formula and I posted in reply #78 (http://www.pizzamaking.com/forum/index.php/topic,8093.msg74171.html#msg74171
) in connection with a 48hr cold-rise. However, I did lower the oil amount down to 2% instead of 2.3% but kept the IDY amount at 0.3%.
The people who tried the two pies I made were all very impressed with the crust, and especially Marta, a lady from the Naples region and her friend Tony, also from Italy. She said the crust, after literally pulling it apart, labeled it as "superb" and some of the best she's had outside of Italy. She said the pizza reminded her of a cross between the Roman and Neapolitan types, which I, in turn, took as a big compliment. There were people from 12 different nations present, France, Italy, Germany, Bulgaria, Mexico, Peru, US, Jamaica, etc. and they all loved the two pies. One woman kept saying "It's a moneymaker, it's a moneymaker".
Anyway, the first pizza was an all veggie, topped with Kalamata olives, artichokes, fresh garlic, red bellers, mushrooms and marinated feta cheese and the second one was an all meat (ham, pepperoni, Italian sausage) with a layer of mushrooms and some fresh garlic tossed onto it for good measure.
Unfortunately, I did not get to take any pics of the two pizzas whatsoever because they were gone so fast, but I did manage to have some dough left over and took a couple of cross section pics of the crust, albeit a day later and with an extended fermentation time of 24 hrs. Nonetheless, the crust was very similar to the ones from the party.
As for the cheese, I used a combo of TJ's whole milk mozzarella, low-moisture mozzarella and fresh mozzarella, laced with a little bit of kosher salt after shredded to prevent excess sticking. Bake times for both were 8 mins with an additional minute under the broiler.