5-cheese white pizza

5-cheese white pizza. After 72 hour cold fermentation, I stretched the dough thin. Olive oil, oregano, fresh pressed garlic, fresh grated Parmesan and Romano, fresh shredded low moisture whole milk mozzarella, provolone and smoked Gouda. Drizzled with olive oil. Topped with fresh grated Romano. Super thin and crispy. Sooooo good!