First pizza in a new place, so experimenting with the new oven. It's an 18-hour delayed fermentation crust (with a bit of olive oil, because I like the butteriness it gives), topped with sliced garlic, some deliciously sweet Black Crimson tomatoes, and burrata, finished with fleur de sel, basil, and some reduced balsamic. 550°F broil on a ceramic tile (which sadly shattered as I was taking this out, but as it was a cheap quarry tile I'm not too broken up about it). The only downside: my roommates weren't around, so I ate all of this one plus a slice of its sister pie before stopping.
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