Thanks Tin Roof. I don't have any pictures of the cheesemaking. The hour long trip to SC to get raw milk will probably make it a special occasion type of thing. The process itself was fairly straightforward. A simple kit from Amazon was all I needed and it took about an hour. I've begun some research on making actual "cultured" Mozz, but it seems to be a very advanced maneuver. My pizza highlight this week would have to be my first sourdough crusts. I had baked with sourdough before in my bread making. The culture started off a little slow but by the time Friday came around it was bubbling like mad. A 5 hour room temp, 24 hour refrigerator, and standard 2 hour relax time made for a great crust. Moist, tangy, and crusty. I don't have the exact recipe since I did it by feel with my %100 hydration starter. I did go heavy though with 4oz of fed starter for 14 oz flour (KABF). I also cracked a couple of eggs on top of one which was a new experience. The yolks actually got a little overcooked in the 6min 550* oven. My standard dough recipe is continuing to churn our respectable pies and I'm getting pretty happy with the rims. Patience is required.