This sub inspired my first attempt at making these two from scratch

For the crust I went with 50/50 King Arthur ap and 00 flour 2 cups and 3 tbsp of each with a tsp of salt, 1/4 tsp garlic a pinch of dried basil, 1 cup of water, 1 tsp of active dry yeast, 1 tsp sugar, for a 48 hour fridge fermentation.

Sauce – 1 28 0z can of Cento san marzano peeled tomatoes hand crushed, 1 tsp salt, pinch of oregano, 1/4 tsp of garlic powder and 1/2 tsp of sugar to tame the acidity.

Both pies were brushed with olive oil and garlic, topped with sliced mozzarella and fresh grated parmesian and fresh basil leaf.

1st pie featurwd half pepperoni and was baked on the softer side.

2nd pie featured pepperoni, salami, pickled sliced jalapeños and was baked to a chewy bite and crunchy crust.