My white "sauce" was whipped ricotta, oregano, olive oil, garlic, chopped fresh basil, salt+pep. Topped with mozzarella/jack blend, bacon and fine diced red onion.
Been tinkering with my dough to make a decent 16" without getting too thin. 1200g flour / 24g salt / 12g sugar / 732g water / 36g oil / 6g yeast, 4 balls, 60 hour cold ferment. Rested 3 hours pre-bake @ room temp, baked at my oven max ~500°F for 5 minutes on screen, finished on steel for a couple minutes with a quick broiler blast at the end.
Probably my best one yet.
by DRF19