Both...

I use a Neapolitan recipe.  500 grams 00 Caputo flour, 325 grams water (100-110 degrees max), 10 grams salt, 3 grams yeast.  Add yeast to warm water and mix, add flour and salt mix, add in water slowly while mixing. Then I let it proof in the fridge for a day or more. Gets me 2 pies , could stretch it into 3 easily.

Great looking pies on both cooks.  My mouth is watering... Thanks for sharing not only your pics, but your ad lib techniques.  Always fun to learn.