First pizza of the season

First time utilizing complete wheat pizza flour. By no means used the flour earlier than and determined to combine it with 33% robust white flour. Subsequent I will go 100% WW.

First time kneading with Famag Grilletta IM 5S

2/3 WW pizza flour, 1/3 robust white flour, 30% LM, 80% total hydration, in a single day fermentation within the fridge

Curly kale pesto (curly kale, roasted cashews and sunflower seeds, salt, pepper, a contact of garlic, olive oil, water), mozzarella, bacon, oregano.