Bob, you may know me better than I know myself!
This was just the first step in what may become a long series of trial pies, unless I stumble across something that blows me away right off the bat, which would be ok, too. I intend to try several flours in several formulations and see where it goes. Meanwhile, I'll continue to offer the best product I come up with as I go along. I'm only operating on Fridays now, so that leaves me a couple of test bake opportunities during the week.
Larry, to be honest about Best, I couldn't stand to be in that place any longer than I had to because of the horrible music which they played horribly loud!
Their pizza was only ever just ok to me. Of course however, I've only been there twice. The pies I baked yesterday were closer to New Parks pies than Best, even though NP uses gas.
As far as my test bake went, the bottoms got the way they did within a minute. The rest of the bake I kept the pies off the hearth but just barely. I didn't actually dome the pies. The cheese browned enough as it was. The whole second minute was spent turning the pies toward the flame, trying to get some color on the rim.
The sauce was straight 6in1s and the cheese was part skim low moisture pre-shredded mozz.