The mozzarella cheeses I use are supermarket low-moisture part-skim mozzarella cheeses and if I am not careful in my home oven, the cheeses can brown too much and look like the two pizzas that I mentioned. I couldn't tell from the photos which of your pizzas had the greatest degree of caramelization. I was looking for a balance of the coloration of the cheeses and the caramelization of the cheeses at the perimeters of the pizzas. My reference is the photos of the Buddy's pizzas that I have seen and that show the distinct caramelization of the cheese but where the rest of the cheese is fairly light in color. Of course, Buddy's uses an infrared conveyor and a bake temperature that is around 475 degrees F. Do you recall what bake temperature you used?
All the Buddyís clone pizzas today had about the same amount of caramelization, except the one that wasnít the same in height. The one that wasnít the same in height (was a lot less in height) was from the one Steve and I forgot to add the sauce (not the applewood smoked bacon one) and took it out of the oven to add the sauce. I said to Steve what if all the yeast cells havenít been killed yet and will the pizza still rise if we take it out of the oven and put the sauce on. We both didnít know what would happen. I saw then when the pizza was finished baking that it was a lot lower in height and didnít figure out why until much later and then used another dough ball that rose the same as the others. I guess somehow we really messed-up on that one, but at least I know now not to take a Detroit style pizza out of the oven to add sauce.
It was learning experience. The crumb on that pizza was very light though and had a nice texture. The pizza that didnít rise as much I did use AMPI mild cheddar and two mozzarellas as the cheeses.
I think the mozzarellas I use are good mozzarellas because they are foodservice mozzarellas and donĎt brown too much too fast.
I will post the other pictures tomorrow and do a report on all that happened. I still donít know, but what has me stumped is that the Buddyís clones that were fermented the longest in the steel pans had the nicest bottom crusts and were the crispest. I used Canola oil to oil all my pans today, but those results were a little confusing.