This is about 65% hydration using Caputo Americana flour. Baked in a regular oven. Classic pepperoni and a meatball/giardiniera. Did a 24 hour room temp bulk ferment, then balled and cold fermented for ~72 hours. It had a great texture and a nice crunch. Baked on a pizza steel and finished in the broiler.
Cheers
by dyem4