My Best Crust So Far!

My best crust yet – thanks to everyone here for all your posts…I’ve been learning so much, and just having so much fun with this new hobby! 64% hydration. 24 hour poolish, then a 2 hour autolyse when putting the dough together. Rested dough at room temp for 3 hours, then balled and cold fermented for a full 6 days – so much flavor, but still so much structure. King Arthur bread flour, baked on a baking steel 8 minutes (preheated for an hour at 550 degrees, then broil on high for 15 minutes before pizza went in).

Ricotta/fig jam base, mozzarella, pecorino Romano, caramelized onions, bacon, and prosciutto. Finished with more pecorino Romano, fig balsamic glaze, and basil.