Capricciosa and Ricotta, mortadella and pistachio pizza

Tipo 00. 63% hydration, 2% salt, 0.3% dry yeast (ratio to flour). Total 48 hour fermentation, 40 hours cold and 8 hours room temperature.

First pizza: Capricciosa (fior di latte, ham, mushrooms and kalamon olives
Second pizza: ricotta, fior di latte and full fat Greek yogurt, extra virgin olive oil and half a garlic clove mixed together. After pizza has baked, I added mortadella pistachios and sprinkled ruccola and extra virgin olive oil.

Finally seeing more pronounced leapard spots too😋