Looks good. Did you use the recipe that I posted and if so, how did it taste? How much water did you end up using? Are you originally from Buffalo? Sorry for all of the questions...
Yes I did use the recipe, for the first one and last pizza.
It tasted great. But the dough seemed to airy, I blame the hydration.
However, it also seems like this kind of pizza should how loads of toppings.
Toppings that are very potent, like high quality thick hand cut pepperoni. Made the pie go from "Ok, this is good" to a "Wow, this is exceptional"
None the less, many people love thick style pizza in my area.
This IS something I plan on making for a birthday party or holiday party one day. It's dead easy to make and prepare.
I used over 300g of water.
I'm from NC but raised in Virginia.
Also how much yeast should I use for a 3 day cold ferment? I'll also use the original recipe to see how to turns out.