Pizza at 10 am ? I think so

First pizza was Gabagool, nonna ham, fresh mozzarella, fresh chili and a sprinkle of Greek oregano and the second pizza was fresh mozzarella, pepperoni, nonna ham, and white onion. Both on a 65% hydration 30% poolish base with 3% salt . Not as puffy on the crust as I wanted but it was so flavourful and light that I didn’t mind . 8h poolish ferment at 21degrees c, the poolish consisted of a flour mix of caputo Manitoba (33%) caputo nuvola super (33% ) and caputo pizzeria (33%) followed by making the final dough with caputo pizzeria and fermenting at room temp for 1h and a further 48h in the refrigerator.