Thank you for the inside information. There is a good chance I've been to your Round Table pizza restaurant. I've been to 2 of them in San Francisco proper (North Point Street and Van Ness) and one in South San Francisco. I try to go to one at least once any time I am out on the West Coast.
I agree the bottom does not look as authentic as a Round Table pizza, but the taste is pretty darn close, and that's what's important to me. I don't really bother looking at the bottom of the pizza, I just posted the photo to show how done the underside of the crust was.
I do use a dough docker for my crust.
I have tried screens but they don't do as good of a job in my home oven as the pizza stone. The bottoms tend not to get as cooked and so you I end up with an undercooked bottom but a well cooked top. I may try moving the the oven rack around more and see if I can get my screens to perform better. The idea of the pizza stone came from Lydia, the very nice lady
who developed the Round Table pizza clone recipe that I use.
Please feel free to let us in on any other information you have about ingredients or cooking techniques for Round Table Pizza. If I lived out west, I'd be there every week, but alas, I am unable to get it out here in the Midwest where I live.