Dough recipe: 572g King Arthur bread flour, 389g water, 2.86g instant yeast, 12.87g sea salt, 6g sugar. Let rise in fridge 24 hours

Sauce: 28pz Jersey fresh tomatoes, 2 cloves garlic, 1.5 tsp salt, 2tbls olive oil. Mix and let marinate in fridge together for about 3 hours

Cheese: 50/50 blend of Trader Joe’s whole milk and skim milk mozz