Below are shots of my latest pizza cooked at home using sourdough levain with about 65 percent hydration – give or take a few extra mililiters – along with a tad bit of olive oil. This dough was made with something known as "double 00 flour" that I got at at International grocery on 9th ave.
It's a relatively wet dough that gave me problems before. But now, even though I'm still working out the numbers, it's pretty spot on pizza!
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That looks eminently edible….;-)
Looks awesome. Did you cook that in a wood-fire oven?