Additional photos... of the "appetizer pizza" I made for last night's dinner... I took a 7 oz dough ball (made 4 of them from the JerryMac recipe since I know how that tastes made in my home oven with stone) stretched it out to about 9" and coated all but a half-inch rim with EVOO... and slid it onto the stone which was at about 650o F. Didn't time how long it was in there, just pulled it out when it was nicely browned, which was probably about 3 minutes. Then, I put several spoonsfull of a mixed olive bruschetta topping on it... and it was GOOD! DH ate most of it... crust included because it was thin, crisp and airy!
The other 3 dough balls went into the fridge in oiled bags... and I realized this morning that I had forgotten the salt! I knew the crust tasted bland, but... sheesh! So, going against all the rules, I pulled them out and worked in an appropriate amount of salt, ATTEMPTED to ball them up and then put them back into the bags and left them on the counter all day.... they are rising well and do not look over-proofed, so I'm going to bake them tonight! I know it is not the optimal condition, but I REAALLY don't want to waste the dough... and I REAAAALLLY want to experiment.
And, tonight, I will turn the oven on high... I was hesitant last night... but this time, I'm goin' for it! I want to bake at ~750...