Here's a Pizza Margherita that I made on Saturday with the Millar's oven. It was about Pizza #6 that evening. Floor temp was 850. Cook time was about one minute, 45 seconds. It's a 12-inch pizza. I didn't get a chance to take a picture of the bottom. I'll try and remember to do that next time.
I used crushed San Marzano tomatoes (spiced only with salt and basil) and some good quality, fresh cow's milk mozzarella. The dough was my own cheater recipe for VPN pizza ... I used sifted bread flour, salt and low temp and IDY, fermented over about 10 hours in all. When I made the dough balls, they each weighed about 13 ounces before slowly resting and raising for about 7 hours after the initial 3-hour fermentation.
Bottom line: this was an excellent pizza ... I'm not sure where to get better, more authentic Pizza Margherita around here anyway.
Question to the group: given the description above, what could I change that would give me better leoparding? That's about the only thing missing, I think, in this pizza.