Don’t judge a cheese pizza by its shape

Dough ingredients in last pic. The last pic is a screenshot of a google doc I created to help me calculate ingredient weights based on how many pizzas I want to cook.

I mixed the water, sourdough starter in a stand mixer first for 5 mins, then added the salt, mixed for 2 mins, then added the EVOO, mixed for two minutes. Covered for 30 mins then shaped into a ball and put into a container in the fridge for 3 days.

Preheated my regular oven to 500° F with a baking steel on the bottom of the oven (not on a rack). Shaped and topped the dough as soon as I took it out of the fridge. Sauce is canned San Marzano tomatoes slightly blended by an electric immersion blender, with a pinch of dried basil added. Cheeses are pecorino Romano, low moisture mozzarella and fresh mozzarella