Tried a 5-day CF dough for the first time

Heya there! After seeing Julian Sisofo's video, I decided, following my own recipe (with PizzApp), to go for a long, cold fermented dough: 62% hydration, blend of strong white flours (W360 and W370-390). Fermented in the fridge, at around 3°C for five days, balling around the fourth day, and a final proofing at RT for about 3H. Cooked in a Effeuno P134H at 450°C on the stone (425 high, 400 low). Sorry for the minimal topping: since I wasn't sure on how the dough would react, I went for plain pies!