I am very satisfied with how my pizza base has evolved. Never dense, airy, crisp, and chewy!
Today's pie borrows an attribute from my recent Siciliano bakes. On the sauce a very generous coating of Caciocavallo cheese. That is followed by the standard(for me) 16 oz. of east coast blend. Post bake dressing cheese, Pecorino Romano Loccatili brand. An 8minute bake worked well. Less golden nectar with some browning.
That’s a thing of beauty! Are Tim using a SD starter or poolish ?
For my round N.Y. style pies, I use a straight dough, commercial yeast, with a long cold ferment. my latest Sicilian bakes featured an overnight natural yeast starter. However, it is still spiked with commercial yeast.
Looks beautiful, What is east coast blend? (curious) For a little fun, I'll guess, mozarella maybe low fat and mild provolone? also are those tiny mushroom flakes?
whole milk and part skim milk.
Here is one from Grande Cheese, a well-known pizzeria supplier:
https://www.grandecheese.com/products/italian-blends/east-coast-blend/