2nd attempt at pan style

2nd attempt, like this one better. 72hr cold ferment, par baked then flipped over before topping and going back in the oven. Since the top was dried out a bit in the initial bake, flipping it and letting that side finish in the oil gave much more of a crunch than expected. Used sliced provolone before adding the sauce and toppings (mushrooms and some leftover homemade sausage) which locked the sauce out of the dough (clearly I like a lot of sauce). She may not when a beauty contest but texture wise, a huge leap over the first run. Again any tips appreciated.