Random thoughts...

Not a bad basic choice for starters. It's been a minute since I made one from scratch, usually I buy the premade dough from Walmart which is pretty good. I tend to use either spaghetti sauce or barbecue sauce and the shred up a rotisserie chicken with veggies/mushrooms. By the way, I love cooking, even if I'm not exactly chef material and that's why I ask.lol

Yeah so basically i made the sauce myself using tomato paste, sugar, garlic, olive oil, basil, rubbed sage and water. It was pretty good, the dough was easy to make, water, sugar, salt, baking powder and left it in the fridge overnight.

You didn't use yeast? Yeast makes it much more bready since it releases way more co2 and it imparts that yeasty flavor. Baking soda for that Maillard reaction, not much if you do and you really don't need that.

Yeah why would you use baking powder instead of yeast when you cold ferment a dough? Baking powder doesn't develop the same flavor as yeast

I mean, I get it, it'll work, just not as well as yeast. You also want to temper the dough, if you use yeast. That'll get it extra fluffy on the inside.