Thanks for the replies guys.
Bob, I'm in southwest PA, about 30 miles south of Pittsburgh. A friend and I leased a kitchen in a local social club that is open to the public so we serve to the club members as well as the general public. I have always been a fan of the larger rim on the crusts, probably because of my first experience with a pizza shop in pittsburgh that did things this way. Personally I never really get anything besides a plain cheese or pepperoni pizza, however I have made reuben, pulled pork, breakfast pizzas and a ton more just goofing off in the kitchen. Cracking raw eggs on a pizza is interesting!
Thanks for all the tips. I'm new at stone cooking so this is a learning process and all the help is appreciated. I learned on the knuckle stretch and still do it to this day. I usually slap the dough out or spin now. However my dough is usually soft enough that it only takes 2-3 slaps and finish with a small spin to have her stretched out.
Broccoli is awesome, that was blached in chicken stock, holds up great on a pie
Here's a small vid throwing one for a customers daughter ( a little sloppy, i ws nervous for the camera, lol)