BenLee, I like your idea for ricotta filled squash blossoms. I think that would complement them more than the burrata.
tinroofrusted, thanks, I appreciate that.
Here's a couple of shots of tonight's pizza bake using leftover ingredients I had in the fridge. It's the same batch of dough but 4 days old. The dough got 48 hours at 65F, then another 48 in the fridge at 37F, then 2 hours at 80F. Toppings are crushed tomatoes, fior di latte, cheddar, applewood smoked bacon, and caramelized onions. This one was good enough that I might add it to the regular lineup. I've also been experimenting with using the top of the dough ball as the top of the pizza. I did that for both this one and the squash blossom pizza. I think that may also contribute to the nicer cornicione. In the past I had always used the top of the dough ball as the bottom.