I wish I remembered to take a pic of the whole pie, but I was starving and devoured it.

I topped it with fennel-mushroom (trying to create a veg alternative to fennel sausage), local mozz, basil, and puréed San Marzano tomatoes.

The dough was 50/50 00/bread flour, cold fermented for about 36 hours.

Baked for 3.5 mins at 800 degrees.