Sunday pies

Think I finally dialed in my dough to where I want it, last night was the best yet. Three different pizzas in order of photos include:

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Veggie Pie: Pesto base, cheese, white & green onion, yellow bell pepper and fresh jalapeños (we like jalapeños here haha.) This was for my wifey who wanted more veggies on her pizza.

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Chicken Kofta pizza: Olive oil base, cheese, homemade chicken kofta, fresh jalapeños, white onions. Baked and finished with feta and homemade tahini garlic sauce.

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BBO Chicken Pizza: Sweet Baby Ray's BBQ sauce base, cheese, rotisserie chicken meat, lite amount of fresh jalapeños, green and white onions.

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Dough is 67% hydration, 3% salt, .051% yeast, 2.5% diastatic malt powder and 3% of both olive oil and sugar. Direct dough fermented at RT till slightly more than doubled, then put in the fridge for 48 hours. 430g dough balls stretched to 15" and cooked on baking steel pro for 9.5 minutes.