OK, 8 doughs made Thursday, bulk fermented for about 6 hours, then into the fridge until this morning when I broke them down and put them back into the fridge. Normal 4/1 KABF/semolina, I opened a #10 can of 7/11s and they need no salt, no sugar, I dropped in some dried basil and oregano just because. 4 cheese blend, Oxaca, asadero, provolone, and Monterrey jack. Not quite 25/25/25/25 but close enough. Mushrooms, cherry tomatoes, green and white onion, pepperoni, cilantro, and Italian sausage, it has been a while since I made pizza, so just going for the basics. The fire is hot, but not hot enough.