Four day cold rise, fresh roma tomatoes (well, for winter anyway). Cooked in kitchen oven, 575 degrees on stone.
Result: A rare pizza of mine with which I was completely pleased. Fantastic. Effects of natural starter were in strong evidence a flavorful, light and crispy crust with good internal moisture. Very nice.
Congrats! I was reading about your methods and noticed some similarities with the “bucket bread” that I make. I started using it for pizza a couple of years ago. The main similarity is the cold rise – definitely more flavor the longer you let it sit. It’s heresy I’m sure but I use a mix of flours (whole wheat, bread, and rye) which give it an interesting flavor.
I occasionally add a small amount of whole wheat pastry flour to my dough to appease notions of healthfulness, but I’ve never been a fan of whole wheat crusts per se. Odd you shoul mention Rye flour though — I’ve recently attempted small percentages of this for my (I only wish it were true) Goldberg’s clone. Mixed results to date. Bucket bread! Yum. I need (knead) to try some bread again some day –it would just be sad to miss a potential pizza.