For this pizza I used the Jeff Varasano dough recipe with the addition of 2 tablespoons of olive oil. The sourdough/natural starter aspect of the flavor probably wasn’t necessary for this style pizza, but I wanted to experiment. Otherwise, I used the Goldberg’s Pizza techniques of sauce above both cheese and toppings as well as no “crust” or dough edge. The last bit tends to impart a wonderful caramelized taste to the sauce around the edge.