Both have different formulations and are geared towards different baking temps also. One is an artisan-rustic style dough and the other a straight-up NY-style one.
Baking temps will be 550F & 650F respectively. The fermentation time was 24 hrs for both. Should be interesting to see how they turn out.
The sauces for each dough are made with hand-crushed whole DiNapoli tomatoes and the other with 6in1s. I ran stick blender through the 6in1s but kept a little of the crushed texture. Only oregano, a pinch of salt and a little sugar were added to both.