Second go at Dayton-style/Cassano’s clone. Semi-homemade once again

[SockoFrog]

Eventually I'll get around to making my own dough, but these pre-rolled out 12" rounds are super convenient and the results are just about perfect. 550° on a pizza steel. Peel dusted with semolina and course sea salt. Pastorelli sauce. Sargento smoked provolone slices. Pizzas hit with dried oregano and additional course sea salt when they came out. Even though it's semi-homemade, my family loved it. My wife thinks I've nailed it. Cassano's is her favorite pizza and she's super happy I'm getting a similar result at home.