I'll use this thread to post my pies from and what I learn about using my Acunto WFO.
Tonight's pies are 60% hydration (some 100% Caputo others 100% KAAP - can you tell which are which?), 60F fermentation for 30 hours in bulk and then 6 hours in balls at 77F. Bake time was ~60 seconds at 825F.
Most of the pies are pretty straight forewords. A couple exceptions - the mozz/lemon pie - it's home smoked mozz, thin lemon slices, fresh rosemary, red pepper flakes, EVOO, black pepper, and sea salt. It is really good, but it's an appetizer not a entree. I served it in the middle of my other pies, and it was disruptive. It should have been served first.
Bill/SFNM asked me if there were pigs in Texas when I joked there was not BBQ outside of TX. This inspired me to make Italian sausage out of ferrel hog shoulder. You will see it in one of the pies. I forget who gave me the idea for sausage on a Margherita, but thanks - it was really good!