Thanks for the reponses.
Hi TXCraig - Go Lone Star!
Hi Norma - Thanks...I lurked for awhile before joining...and found my way to those threads. The Victory Pig looked pretty similar to what I remember. I have copied that recipe...and altered it a couple of times. At this point, I am pretty happy with the outcome...especially the texture, browning and crumb of the crust. However, still needing a little more flavor in the crust. I posted a question about that today in another part of the forum.
Hi Bucer! - Yes, Victory Pig Thread has been very helpful. Thanks goes out to Steel_Baker.
Hi Johnny - Pans are 12 x 17 blue steel (pretty new...not seasoned yet). I'm using an altered version of Steel_Baker's Victory Pig recipe...so, I cold rise for about 24 hours...then proof in the pan twice, once for 2 hours, and the 2nd time about 1 more hour. I'm using King Arthur Bread Flour. My mind likes to get one thing right at a time before moving on, so I'm using canned sauce and sliced mozz until I get a crust I like...plus I hate wasting good toppings on a poor crust. My current crappy oven won't go above 450...but, have a new one coming late next week that should be able to get hotter.