That's a sexy pie 287g King Arthur Sir Lancelot high gluten flour 178g water (62% hydration) 11g salt 9g sugar 0.5g diastatic malt powder 9g olive oil 0.87g instant yeast 3 hours bulk ferment at room temp. Then shaped into a tight dough ball (480g) and put in the fridge for 36 hours. Cheese: galbani whole milk low moisture mozz Sauce: 28 Oz can Bianco Dinapoli crushed tomatoes, 2 tsp salt, 1 tsp sugar, 1 tsp oregano, 1 clove crushed garlic Basic pepperonis. Baked on a 1/4” baking steel preheated for one hour at 500F for 10 minutes.