OK, now for the details. I used Canadian bread flour which is very high in protein. I believe it's over 13%. The overall hydration of the dough was 62% and I used a 310g ball for a 12" pie. I used the Ischia starter as a poolish. I made the dough on Thursday evening, put it in the fridge and used it on Saturday. I took it out of the fridge a couple of hours before I made the pies. Crust was very crispy but was still tender and had a nice pull. The slices were very foldable. I can give the exact recipe if anyone wants.
The sauce was made with 2 cans of Canadian grown, organic, peeled plum tomatoes. I drained them and squeezed the juice and seeds and juice into the bowl with the reserved juice from the can. I strained the juice and set aside. I pulsed the meat of the tomato in a food processor, put it in a bowl and added some of the juice until I got the consistency I wanted. I added kosher salt, parmigiano reggiano, fresh basil, just a little oregano and a little sugar(the tomatoes weren't quite sweet enough). Of course I don't cook the sauce.
I found a nice brand of whole milk, low moisture aged mozzarella called Silani that I used . I really liked the way it melted and it had a great flavor. Usually I use some fior di latte as well but I didn't on these 2 pies. I made the sausage a day ahead and let it sit in the fridge so the flavors could come together. Lean ground pork with, fennel seed, paprika, red chili flakes, kosher salt, minced garlic and a little thyme. I use a lot more fennel than most people do because I love it. I put it on the pizza raw and kind of squeeze it into mini patties as I'm putting it on the pizza. For the shallots, I just peeled them, tossed them in some olive oil and put them on a baking pan. Into the oven at 375 degrees until they start to turn brown. Let them cool and then slice them. I give the pie a generous drizzle of good olive oil before baking. When they come out of the oven I scissor some fresh basil on the pizza and sprinkle with a nice handful of parmigiano reggiano or pecorino romano. This time I tried a 50/50 blend of the two. It was nice and I might stick with that.