Sliced whole milk mozzarella, sliced provolone, fresh mozzarella, pecorino, parm, crushed tomato

Kirkland AP flour – 230g Whole wheat flour – 26g Vital wheat gluten – 6.7g Water – 169g Salt – 6.6g Sugar – 2.6g Olive oil – 5.3g Instant dry yeast – 0.26g

2 hours at room temp after mixing with a set of stretch and folds at 30 mins. 2 days in the fridge. Baked at 550 on steel for 6 minutes, 1 minute on broil.