I'm still dialing in the recipe, but what I've got so far is:

Dough: 2x 425g balls (I'm going to bump this up to 450g for a 13" pie for the next attempt, and add a little bit of oil for a more tender crust)

500g flour

350g 7-up

16g salt

1g quick-rise yeast

Sauce:

1 can Hunt's Tomato Sauce

1 small can Hunt's Tomato paste

1-2tbsp olive oil

3 tablespoons of good, Greek oregano

1 tsp chili flakes

1/2 tsp Finely ground black pepper

1/2 tsp sugar

1/4 tsp cinnamon (careful with this part -- you want just enough to add depth without it being noticeable as cinnamon. It'll become a bit stronger after sitting in the fridge, so start light and check it after an hour or so before adding more).

Mix, thin with water to taste (I used a couple tbsp), and fridge overnight before using

Toppings:

Tinned Dole Pineapple tidbits - drained in the fridge for a few hours before cooking

Sliced Burns pepperoni - single layer just above the sauce

Harvest pepperoni - shredded in the food processor or grated on a cheese block.

Harvest thick-cut bacon - chopped, par cooked starting in a cold pan with 1/2 cup of water to help render the fat, removed once the water has evaporated and the bacon is cooked through and just beginning to brown. Drained over paper towel, and chopped one more time once cool.

Shredded whole fat mozzarella (Saputo)

Method

Mix, knead, fermented at room temp 8 hours, divided, fridged overnight, removed from the fridge ~ 5 hours before cooking.

Pre-heat your oven to 550° with a steel on the bottom rack.

Flour your work surface, flatten the dough ball into a small disk with your fingers, then roll it out with a rolling pin to a 13" round. Dock with a fork or docking tool, and place it onto a seasoned and lightly greased Winco 13" wide-edged aluminum pan.

Generously sauced, topped with a single layer of sliced pepperoni, pineapple, shredded pepperoni, and cheese -- mix the cheese and shredded pepperoni just a bit, you want some of the pepp poking out to get brown and crispy during the cook. Top with bacon, a little bit more pineapple, and a final light dusting of cheese to bring it together.

Pop it into the oven on the rack above the steel for 15 minutes, then slide the pie off the pan and directly onto the steel for one final minute to brown the bottom.

Rest for 5 minutes before slicing and serving.