naked dough. Good one!
Yes, I meant did you brush the dough with flavored oil or butter before you cooked it. I have a pizza book that talks to "dressing" dough with flavored oils and adding various spices to the dough mixture. Pics of your pies looked similar to the ones I've seen dressed. Must just be the lighting/Camera.
I use the same flour, 60% hydration, 2% oil, and 3% sugar (sometimes no sugar) & salt each, and let it sit 2-3 days in the refridgerator.
My 1980-something GE gets up to 560 degrees, but I still don't always get the edge I'm looking for....looking for kinda brown, light, and lightly crisp.
My dough always seems, IMO, to over proof when I bring it up to room temp if I go longer than 3 days. Going to try a lower IDY percentage (.18 v. .25%) in tonight's dough, to see if that helps any.
BTW, great looking pies and thanks for the reply!