This is a 12 in Neo Neapolitan pizza I made a few days ago using Peter Reinharts Neo Neapolitan and crushed tomato sauce recipes.
For the dough I used ConAgra Mills "Kyrol" high gluten flour along with Fleischmanns bread machine yeast.
The crushed tomato sauce was made up with Tutterosso crushed tomatoes with just your run of the mill dried herbs, garlic powder, generic table salt and red wine vinegar.
I used sorrento whole milk mozz in the one pound block for my choice of cheese and then graded some parm on top when the pizza came out of the oven. (switching to Polly-O whole milk mozz for the next one. Just picked up a 16 oz block at Wal Mart for under five bucks).
The pizza was baked on a stone at 550 degrees for around 8 min.
Should have taken a pic of the bottom and a side shot of a slice but got distracted and forgot.
Will do next time !