Sadly, I didn’t get a picture. But the crust was what I was most happy with. It was crunchy, yet soft and chewy. The bottom was substantial enough to hold a whole slice by the crust alone, but it was pliable enough that the tip of the slice would droop while you held it
So, homemade dough, made with imported Italian pizza flour. I used a simple tomato sauce with salt and oregano. I par-baked the crusts, so assembly could be less rushed. Once par-baked, I coated the crust with ghee, and sprinkled smoky garlic salt on the crust. I added the remaining sauce, a layer of pecarino Romano for some extra funk, then lots of mozzarella, jalapenos, red onions, and pepperoni before finishing it in the oven. Once out, I drizzled on hot honey, chili flakes, oregano, and parmesan
This is the recipe the cookies are based on. I changed the temp to 350, and used my own mix of chips. Also, I added the flaky finishing salt after they had been baking for 11 minutes.