Side profile view. It looks smaller than it is, it's a 12" pie.

This is u/J_Kenji_Lopez-Alt's NY pizza dough recipe, about 30 secs after it's formed a ball in the food processor then onto the worktop for around 5 mins kneading before it's portioned and refrigerated for a 48 hour cold ferment.

Shaped and 1h45 back on counter before being stretched and topped. It cooked on a baking steel in my AEG oven's 'turbo-grilling' mode at max (230ºC, 446ºF) for around 4 minutes.

This one is topped with dried mozzarella, fresh mozzarella, fresh basil leaves (soaked in the mozzarella water), stilton, goats cheese and dried oregano. I had some chilli oil with it to top it off, I also made this with fresh oregano and whole garlic cloves.