i'm currently using a modified lehmann's recipe for dough with close to a 70% hydration level and a 3 day cold rise.
Honing in on my sauce - currently a salt/sugar/oregano/crushed chilli, black pepper, 1/2 clove of garlic, and red wine vinegar...looking at replacing the salt with anchovy.
Haven't gotten my cheese level right - 215 grams is too much, dropping by 10% each pizza
Also playing around with cheese mix - 80% mozz, 15% provalone, 5% parmesan/peccorino - definitely don't have it right yet
Cooking at 550 (highest my oven goes) on a 1/4 inch baking steel - without using the broiler technique so i'm at about 6:30-7 minutes (going to try the broiler thing this weekend).