I haven't been posting pics lately, not because I haven't been making pizza, but simply because I haven't been taking pics. The process of making two pies and trying to get and keep them both hot and bubbly doesn't seem to allow for too much in the way of picture-taking time. Last night, my wife took some photos of one of the two pies and I took a couple of some slices before they got crammed into my mouth, so I figure, what the hey, I'll post what I have.
Two pies: 5 day cold ferment, 2 hours at room temperature. The flavor and texture were really great. The shape of the pies . . . well, they didn't have any corners, but I wouldn't call them circles, either.
Pie #1: Pepperoni, jalapeņos, onion, fresh basil (Dragone low-moisture whole milk mozz, 7/11s w/fennel seed, parm);
Pie #2: Bacon, cashews, roasted garlic, onion, fresh basil (Dragone low-moisture whole milk mozz, 7/11s w/fennel seed, parm)