6 day old cracker crust. Launch at 650. Rolled and cut the scraps. Placed scraps on she'll and rolled again and repeated the process 4 times. Those little scraps made a great cracker skin.
Dough was pulled straight from fridge then first roll. Let it warm a bit and rolled more.
The canzone looking thing was a skin with preccuto, moz and sauce rolled into a loaf. It was a little wet due to sauce. I had used cracker dough. Probably be better with a higher hydration dough and less sauce.