Tastiest pizza I’ve ever made

After trying different pizza sauce recipe, dough and cheese choices, I ended up with this and it was by far the best tasting pizza I’ve made to date.

For the dough I’ve tried different hydrations, salt, honey, sugar, flours etc. I like crunchy, chewy dough with minimal to no flop with some char. I would like more char but can’t really do that with a home oven. Very happy with the result other than that.
The corn meal and 00 flour made a wonderful outside texture.

I tried cooking the sauce down, adding tomato paste, fennel, other spices, just salting San Marzano tomatoes. With this, it’s tangy, flavorful, not watery but not too thick or dried out once cooked.

69% Dough: (makes three 230g pizzas)
* 403 g bread flour
* 278 ml water
* 10 g kosher salt
* 2 g instant dry yeast
* 2 g diastatic malt powder

• corn meal
• 00 pizza flour
  Corn meal and 00 pizza flour is only for stretching at 1 to 4 ratio to put dough balls prior to cooking.

Sauce
* 28oz can peeled San Marzano tomatoes
* 9 g kosher salt
* 2 tsp oregano
* 1/2 tsp Flat Iron red pepper blend
* 1 clove crushed/minced garlic
* 1/2 tsp MSG
Sauce spices with extra virgin olive oil. Don’t let garlic burn or turn brown. Add 1/4 of sauce and cook down for 15 min.
Add cooked sauce and raw canned tomatoes to a container, add salt and MSG and blend with handheld immersion until no chunks.

Cheese
Aged kefalotyri – Greek cheese similar to pecorino but with more tang.
Parmesan
Whole milk low moisture mozzarella

I stretched the dough, added olive oil, Parmesan and kefalotyri and a tiny amount of pizza sauce (for weight) and launched the pizza to par cook.

Added sauce, more kefalotyri, Parmesan, mozzarella and pepperoni. Bon Appetit