Room temp fermented dough

24 hour room temp fermented dough. Hand crushed San Marzano tomatoes with salt, black pepper, red pepper. Mozzarella, pepper jack, Parmesan, pepperoni, jalapeños. Finished with olive oil and Parmesan Reggiano.

Dough recipe for anyone interested; 340 grams bread flour, 20 grams whole wheat flour, 7 grams kosher salt, 1/8 teaspoon instant yeast, 240 grams light beer or water, 7 grams molasses, 4 grams olive oil. Mix all ingredients in food processor for 1 minute ish until smooth slightly sticky dough comes together. Place in lightly oiled bowl and cover for 18-24 hours until doubled. Punch down and shape into a ball. Let rise 1-2 hours on counter, shape and stretch. Baked for 8 minutes on 3/8 steel at 550f.