To make the dough: In the bowl of a stand mixer, fitted with the dough hook, combine both flours, salt, yeast, and water. Knead on moderate speed until the dough comes together and starts to pull away at the sides of the bowl. Raise the speed to high and knead for 8 minutes until the dough becomes soft and smooth. Cover loosely with plastic wrap and a damp kitchen towel and allow to rise in a warm-ish spot (about 70°F) for 5 hours.

Transfer the dough onto a lightly floured work surface and divide into four balls, each weighing about 317g each. Place on a baking sheet, lined with parchment paper, making sure to give them enough space in between. Cover loosely with plastic wrap and allow to rest for another 3 hours in a warm-ish spot (about 70°F). Put the tray in the fridge and chill for 24 to 72 hours. Take out and let rest at room temperature for 2 hours before using.

To make the sauce: Place the tomatoes (with their juices) in a food processor along with the olive oil, garlic, basil, salt, pepper, oregano and red pepper flakes and process until smooth. Transfer to an airtight container and store in the fridge until ready to use.

Preheat your outdoor pizza oven on high for 20 minutes before making the pizzas. You want it to be above 900°F.

To make the spicy meat lovers pizza: Working with one dough ball at a time (keep the rest covered), place on a lightly floured work surface and use your hands to shape and stretch the dough into a circle about 9 to 10 inches in diameter. Spoon some of the sauce in the center and spread out in a circular motion. Sprinkle with cheese and top with pepperoni, sausage (to need to cook before hand) and jalapeños. Transfer to your pizza peel and then carefully transfer to the preheated pizza oven. Cook for 1 to 2 minutes until the sides are slightly charred. You'll want to keep rotating the pizza during the cooking process to ensure even browning.

To make the chorizo, potato and egg pizza: Place a ball of dough on a lightly floured work surface and use your hands to shape and stretch the dough into a circle about 9 to 10 inches in diameter. Spoon some of the sauce in the center and spread out in a circular motion. Sprinkle with cheese and top with chorizo, potatoes, and then crack an egg or two on top. Transfer to your pizza peel and then carefully transfer to the preheated pizza oven. Cook for 1 to 2 minutes until the sides are slightly charred. You'll want to keep rotating the pizza during the cooking process to ensure even browning. Remove and top with radish slices, cilantro and cotija cheese.

To make the potato and sausage pizza: Place a ball of dough on a lightly floured work surface and use your hands to shape and stretch the dough into a circle about 9 to 10 inches in diameter. Drizzle the top with olive oil and then sprinkle with cheese. Top with potato slices, sausage, rosemary and a pinch of salt and pepper. Transfer to your pizza peel and then carefully transfer to the preheated pizza oven. Cook for 1 to 2 minutes until the sides are slightly charred. You'll want to keep rotating the pizza during the cooking process to ensure even browning.

To make the margherita pizza: Place a ball of dough on a lightly floured work surface and use your hands to shape and stretch the dough into a circle about 9 to 10 inches in diameter. Spoon some of the sauce in the center and spread out in a circular motion. Top with mozzarella slices and then drizzle with olive oil. Transfer to your pizza peel and then carefully transfer to the preheated pizza oven. Cook for 1 to 2 minutes until the sides are slightly charred. You'll want to keep rotating the pizza during the cooking process to ensure even browning. Remove and finish off with fresh basil.

Serve the pizzas as they come out of the pizza oven or keep warm in the oven until ready to eat. Enjoy!