Last nights pepperoni pie

24 hour room temp ferment dough. Crushed San Marzano sauce with salt, pepper, garlic, red pepper. Mozzarella, pepper jack, feta crumbles. Finished with olive oil and oregano. Dough recipe for anyone interested: 20 grams whole wheat flour, 340 grams bread flour, 7 grams kosher salt, 1/8 teaspoon instant yeast, 240 grams light beer, 7 grams molasses, 4 grams extra virgin olive oil. Mixed in food processor with blade attachment until comes together for 1 minute ish. Allow to rise at room temp for 24 hours. Punch down and then shape into a ball. Let rise for 1-2 hours depending on room temp. Stretch, top, bake at 500 on 3/8 steel for 8-10 minutes.