This was made today for my folks and their guests, using TG's flour, Central Milling's malt, 64% hydro and a 48-hr cold-rise.
Crust was extremely light, airy with a thin crunchy outer shell and creamy interior. Gluten structure was perfect.
More pics tomorrow...
Here are some pics taken during dressing of the pizza...those were taken in my kitchen where the lighting kind of sucks. The first one was taken under different lights.