Couple more cheese pizzas

All King Arthur bread flour, ~30ish hour ambient temp dough, was shooting for 24hr but it’s a bit cold where I live right now, and my kitchen doesn’t have a heat source outside of the oven, so the ambient temp was closer to 60°. Plain cheese and a hybrid tomato pie (ran out of mozz, covered it with parm and pecorino). Really happy with the results, great structure and crispness.

~65% hydration — very much inspired by AKPizza