Hmmm... this really doesn't look like all that much cheese Norma: was that a new pepperoni? Vermont?
I think that was a lot of fresh Grande cheese that was used on that pizza, even though it doesn't look like a lot. Steve said to use all of the fresh Grande cheese, so that is what we did. I don't use Grande fresh cheese in the deck oven and I really didn't know how using it would melt on that pizza in the oven. Usually Steve uses the fresh Grande cheese in his WFO on his Neapolitan pizzas. I used Carando pepperoni in a stick that Steve sliced. http://www.carando.com/products/pepperoni-single-link.html
The Carando pepperoni usually is a good pepperoni and even cups, but for some reason only a few pieces of the pepperoni cupped. I have no idea if the fresh Grande cheese and Carando pepperoni created to much fat, but believe it might have. Steve and I got busy too, right after that pizza was baked, so we didn't get to try it for awhile.
I am not sure what to try different in the dough next. I would like a crumb that is lighter. Maybe the Mondako flour was too old too.
You might like the flea market I am going to tomorrow. It is an old car and truck show too. I am having a mess at trying to price all of the stuff I dug out and I didn't even make a dent in that stuff (about 17 big boxes). I am on eBay trying to find some prices to give me an idea of what to tag my stuff with (but I am pricing my stuff much lower than eBay). It might also rain tomorrow, so if I go though all the trouble of marking all this stuff and it rains I might be perturbed.