Final dough ball from this batch, and it's probably more appropriate for the Neapolitan forum. This pizza was delicious, but didn't look, feel, or taste anything like a Mozza pizza. It should give you some idea what Nancy's pizzas would look like if she fired up that oven. This one was launched when the steel was at 680, and cooked for 2 minutes, 5 seconds. The last 50 seconds or so were raised above the steel. I also forot to brush the cornice with EVOO pre-launch, but did so after it came out.