70% hydration - dough batch prepared on March 15th - see Reply #3 http://www.pizzamaking.com/forum/index.php?topic=30821.0
This dough tripled in size on the 16th (I intended to bake, but plans didn't work out) when I hit the pause button by placing it in the fridge. Over the next 6 days it rose just a little more.
After seeing adm's last pie on his thread "Guess what...Pizza", the dough called me and it was time to bake.
Half topped with garlicky tomato sauce, w.milk moz and salami, which came out OK...
What really shined was the "Mushrooms-R-Us" pie - topped with the same garlicky tomato sauce, a local braided mozz (cubed) and loads of raw, sliced fresh mushrooms. Once out of the oven I sprinkled on a little dried thyme, a quick pass of freshly ground black pepper and a couple passes of white truffle oil... Sublime!