Hey guys, thanks for the compliments. TXCraig1 - I like to have a little bit of basil with every bite!
For the details:
100% Caputo 00 flour, 65% hydration, 2% salt, .6% ADY, mixed in KA stand mixer for 8 minutes, 4 stretch and folds with 10 min rest between each, bulk rise in the fridge for 24 hours, balled, back into the fridge for 20 hours, re-balled and proofed at room temp for 3 hours. The toppings are Strianese San Marzano tomatos and imported Italian buffalo mozzarella. Oven temp was about 800 degrees on the floor and the bake time was 1.5 - 2 min. Basil was fresh in the pot from Trader Joes.