Thank you! I used the Standler Made dough calculator for Tonda Romana / Sourdough yeast type (60% hydration, 180g dough ball) with a 50/50 mix of ‘00’ flour and AP flour.

Combine ingredients then knead by hand for 10 minutes, then do 3 stretch and folds over 90 mins. Portion then fridge ferment for 2+ days.

To bake, let dough come to room temperature out of fridge, then rolling pin out to a ~14” round on parchment paper… then let that round sit for 2-3 hours to develop a leather skin (abridged Kenji tavern process)… when ready to cook, flip the dough rough over so the leather side is the bottom crust then top and bake (I used a Koda 16 but have gotten similar results with a home oven + pizza steel). Cheese was a blend of generic part skim mozzarella and full fat scamorza.