Thin and crispy

I refuse to call it tavern style — having lived in Chicago/surrounding suburbs my whole life this is the kind of pizza I was raised on. 50% hydration, did a 3 day cold ferment, then rolled out and cured the dough overnight. Came out great, if I’m being honest. First pizza is sausage and sliced black olives, second was sausage and giardiniera. Cheese was a mix of Stella “top quality” wm mozz, and Galbani wm mozz. Finished with pecorino and oregano