My last sourdough pizzas sessions

Hello there, my last sourdough starter had died but I was able to get my hands on a new one. Here are a few pictures of my last batches of pizzas. One is a 65% hydration, using french flours, the other is a 70% hydration, using Petra 0102HP flour (Italian). Cooked in an Effeuno P134H at around 460 degrees celsius. Quite regulard toppings: a blend a several cheeses, one "Reine" (Regina with ham and mushrooms) and a new one using pesto, mozzarella and cherry tomatoes.