Great looking 'starter'. I do a couple of garlic bread pizza to gauge temperature; try chopping Feta into a heatproof bowl, a few chilli flakes and a bit of olive oil and heat it in the entry while your starter is cooking. Delicious salty topping for garlic bread, no pictures as it always gets eaten too fast.
Here's a couple of last nights. 48hr rise dough with first try with Caputto blue 00 flour. Really happy with the texture and flavour, we like a thin base, these were 200g balls and stretched to around 14" pizza
One happy daughter, Prawn, Salami, Roasted Pepper URL=http://s1367.photobucket.com/user/Moonhead63/media/Wood%20Burnin%20Cookin/image_3.jpeg.html][/URL]