Dang. What kind of pepperonis are those? They look phenomenal. Same recipe as last but i cooked it a bit different with some of the suggestions from last time. sauce: For 2 big jars of tomato sauce: 2 28oz cans of whole peeled san marzano plum tomatoes 1/4 cup olive oil 1 bulb of garlic diced 1 rib of celery diced 1 yellow onion diced 1/3 cup of fresh basil 2 tblspns of fresh italian parsley 1 tblspn red pepper flakes 1 teaspoon of sugar 1 teaspoon anchovy paste 1 teaspoon of vinegar 1 tblspn of tomato paste Salt and pepper to taste The dough is flour, salt, yeast, sugar, water and olive oil. I took a couple suggestions from last time I posted and cooked the pizza on the stove top first before throwing it under the broiler for about 12 mins. The edges came out way crispier and the dough on the bottom was golden brown with a couple delicious burned spots. Thanks again for the suggestions.