Pizza Margharita and pizza with sausage, baked in a wood fired oven at ~800F. Classic pizza Napolitana dough at 60% hydration, fermented overnight in the fridge, 275 grams per pizza and stretched to 12 inches. San Marzano tomatoes put through a food mill with some sea salt. Fiore di latte mozzarella, basil, and a drizzle of olive oil. For the sausage pizza - omit the basil and add some dried oregano on top of the sauce. Pizza perfection.