Here are some photos of the pies I made today trying out a sun-dried tomato sauce which I made from dried tomatoes from my garden. It was O.K., but in comparison to sauce made with chopped fresh San Marzanos, it was disappointing. The low-moisture PollyO mut6z ad some shredded parm were also a little dull. The crust, which you can see I like very puffy, was perfect.
You can see a little of my method from the photos below. The oven (which has a new facade) was humming along at around 950F. Bake time was 60 seconds.