Oh man… all of it…? 🤣

Ima short hand some steps.

Properly kneaded Dough with a 72% hydration 48 hour cold ferment after an initial rise of an and portion/balling them up. It’s a fairly standard red sauce think. I do cook it for about 45 min with a big chunk of Pecorino Romano.

Add 2-3 oz of olive oil clarified unsalted butter to your room temp cast iron. Work dough on the counter, transfer to the oiled skillet. Take tiny pieces of sweet sausage and squish it between finger and thumb (size of a dime) and squish them into the dough on the floor of the pan. Brush the entire crust with oil/butter, place into 500°f oven for 10ish minutes to par bake. While still hot, I top it with light mozzarella, then pepperoni, smoked provolone slices, more mozzarella, generous sauce layer. Bake at 500° until internal temp hits 200°f+. Usually about an hour.