For tonight's "bread" bake,

Hi Benny

I put a pot on the hot stove and as I dice each veg I throw it in the pot. There's enough liquid in onions, peppers, etc. that I don't need anything else, just stirring. I let them simmer as I grate cheese and stretch the dough. Then I pour them onto a strainer over a bowl and let them sit for a minute to drip out. I save the veg broth in the fridge to use later, such as in a pressure cooker recipe where you need to add some liquid.

I have no issues with soggy crust this way, and the veggie spread is rich and delicious. In my savoury dishes, I have shifted to dicing up fresh veg instead of using sauce because I like the sweetness and acidity that comes from fresh vegetables. 

The veg I use depends on what is in the fridge. I forgot mushrooms at the store but I had asparagus which fills a similar flavour role.

I used the handy Ooni pizza app calculator for two 250 gr balls. It is 62% water 3% salt and 1/2 tsp ADY. There is no oil and no sweetener in the dough to prevent burning in the high temp oven. The Caputo Pizzaria flour (blue bag) is not malted for the same reason.

I mix by hand or machine to less than windowpane and leave out for a couple hours until I see some bubbles or movement then into the fridge for 24hrs. Divide and ball up and back into the fridge for another day or two or three.The recipe suggest a 4 hr warmup before using but it usually is less time for me. The dough will develop large bubbles if it baked too cold but sticky and hard to handle if it gets too warm. HTH

I see that buckwheat that you have been using in your bakes and have been trying to understand it's properties in the doughs like pizza and bagels. I do like the flavor of buckwheat but in my experience even small amounts made the dough less elastic to the point of spreading and turning into a pancake. 

You whole pizza was a masterpiece of flavor combinations and there are some things I am going to try in my pies except for whatever marble cheese is:-)