Had a bunch of people over yesterday and tried to replicate what we had at Oobatz. I went w/:

90% zero zero

10% whole wheat

65% hydration

1% sourdough starter

8 hour warm fermentation with bowl folds between meetings when I remembered

48 cold fermentation, 4 hour counter warm

the zucchini pizza was incredible (not Oobatz incredible but, close maybe?), the sweet corn was missing something, maybe simply parsley (I forgot it), unsure.

Fleur de sel on the crust is a pro move.

a slice of neapolitan pizza on a fake paper plate made of melamine, drizzled with chili oilthe pizza is topped with micro-planed parmesan, smoked mozz, low moisture mozz, and fresh mozz over which are layered the thinly slice zucchini, smoked paprika, and minced flat leaf parsley. I salted the corniccione with fleur de sel

an uncut whole neapolitan pizza on a stainless steel platethe pizza is topped with micro-planed parmesan, smoked mozz, low moisture mozz, and fresh mozz, sweet corn sliced off the cob, and smoked paprika. I salted the corniccione with fleur de sel

a standard neapolitan margherita on a stainless steel platethe pizza is topped with san marzano tomato (I open a can, pour off half of the tomato juice down the drain, dump the whole peeled tomatoes in a blender with a pinch of salt and blip it very briefly), smoked mozz, microplaned parmesan, fresh mozz, and a few tears of basil leaf. I salted the corniccione with fleur de sel.

the underside of one of the pizzas which I’ve lifted up off of a steel plate to check the crust, it is speckled with leopard spotting, many with tiny holes in the center, just like you want to see for this style