NY from last night, Chicago thin crust from last week

NY was same day dough. half: mozz first, my sauce, pepperoni, homemade Italian fennel sausage and onions; half: white pie with mozz, shrimp, onions, tomatoes, habanero and serranos. Fontina/parmesan sprinkle. 550F on steel.
Chicago thin crust was rolled out then 24hr CF. Homemade sausage, pepperoni, my sauce and mozz. 550F on steel.