Crispy, cheesy , and a little charred! What do you think?

Dough: sourdough, 60% hydration, KA bread flour. 4.9% olive oil, 1.95% salt. Bulk fermented for ~16 hours (it’s cold in our place), then broken up into dough balls and cold fermented for another ~16 hours.

Sauce: whole can of peeled San Marzano tomatoes cooked down with 4g salt.

Cheese pizza: sauce with pecorino and mozzarella cheese (we topped with last year’s oregano from the garden)

Mushroom and olive: thin layer of shallots under the cheese, topped with oregano as well.