I did this ones last weekend. They looked better than they tasted. I used Caputo Pizzeria, 62% hydration, .6% ADY and 2.7% salt, Cold fermented 12 hrs bulk and about 10 balled. Blackstone at 780 degrees. I liked the texture of the cooked dough but it was a little "insipid", flavorless.
#1 and #2 are tomato sauce, ricotta and basil pesto.
#3 is just mozzarella, pecorino, cherry tomatoes and anchovies.