Good ole plain

New York-ish style. Sourdough crust made with KA bread flour & a touch of local whole wheat bread flour, cold fermented for 48 hours. Sauce made from canned whole tomatoes, olive oil, salt, fresh basil and a little bit of red pepper flakes, some dried oregano was sprinkled on before the cheese was put on. The cheese is a blend of whole milk mozzarella & aged provolone, finished with pecorino Romano at the end. Baked in a gozney arc XL, 750° f when the pizza went it, turned off the flame for 5 minutes then finished with the flame on high.