Cooked in the home oven on a steel at 550F. Used a mozzarella and Romano mix for the cheese.

Dough is 400g AP flour, 100g semolina, 325g water, 2.2g instant yeast, 13g salt, a splash of olive oil, and a pinch of sugar. Fermented at room temp for about 5 hours, then in the fridge for another 2 hours, then balled and left in fridge for another hour.

Sauce is a can of crushed tomato (san marzano), and then salt, sugar, and basil to taste. Added tomato paste to make it a little thicker since I wanted to go thinner crust today.