Thanks for all the comments. They put a pinch of salt on every pizza skin without exception. And I would say that if there is a knock on Mozza's pizzas (my favorite pizza except maybe for Bianco and Pepe's in New Haven) it is that they are a bit on the salty side. That is probably them looking for maximum flavor. My daughter remarked to that just about every dessert featured salt as well. So they are not afraid of salt. And they do put a pretty healthy slug of oil on there too. But it all comes out tasting amazing.
The ovens are kept at about 575F; they have a thermometer monitoring both the floor and the dome so you can look and see the temperature while sitting at the bar. Bake time is a leisurely five minutes or so. Nancy Silverton is really after a more bread-like pizza, so a longer bake time is consistent with that.
The pizzas are between 9 and 10 inches across. I'm not sure exactly how big the dough balls are. I think they are probably about 200-225 grams each. The base of the pizzas is very thin, but then it thickens up quite a bit at the edges. And they use very copious amounts of bench flour. They do seem to get most of it off by the time the pizza skin is stretched, but you can see white spots on the bottom where the flour stuck to the crust. Strangely it does not seem to adversely affect the taste of the pizzas, maybe because the oven temps are lower. I am normally pretty sensitive to excess bench flour (especially on my own pizzas) but it is no problem at all at Mozza.
Anyway, back on the diet! I'm down 15 lbs on my way to losing 25 or so. I deny myself homemade pizza as a motivational device.