Norma, those pictures looked fantastic. Boy, I would like to taste some of that pizza. I can't help but believe that the pizza tasted as good as the pictures. The tear in the skin happens from time to time, but you did right by patching it with some extra dough.
As I expressed in another thread (http://www.pizzamaking.com/forum/index.php/topic,10161.msg90113.html#msg90113
), I am a little unfamiliar or perplexed about the question of durum flour vs. semolina flour as I haven't come across or ever used something just called durum flour before.
I thought I remember you making a deep dish with some semolina before, but maybe I'm mistaken. If you did, did you notice any difference in taste between the semolina flour and the flour you got that was labeled "durum flour?"
I see you used "cooked" sausage vs. the traditional uncooked sausage, which is fine. Also grated cheese vs. slices, which is also fine. You put on a great amount of pepperoni and wonder if it didn't get a little too greasy from the pepperoni. But many love it that way.
Great job and I always look forward to hearing of your adventures in pizzamaking.
P.S. When you have a pan that is 2" deep, most people do not
enter 2" in the section that says "How far up the side of the pan will the dough go?" Instead most will enter 1.5" or something less than 2". I think your entering 2" was the reason for an increased amount of dough.