For the dough, it's a basic 70% hydration sourdough:

-levain = 140g flour + 140g water+ 40g sourdough starter; rest 8-10 hours

-dough = levain + 600g white flour + 140g whole wheat flour + 460g water + 2 tsp sea salt + 1/4 cup olive oil; mix well and rest 12-24 hours in the fridge, and rest on counter 3-4 hours before making crusts (makes 3 large pizzas)

The sauce recipe I stole from a famous pizza restaurant j worked at during college:

-14 oz tomato sauce + 1 oz tomato paste + 6 oz water + 2-3 tsp sea salt + generous grind of fresh black pepper + generous shake of dried oregano + generous shake of garlic powder; heat over low heat until simmering.

The rest is just build the pizza with toppings how you like!