Hi, Craig. This look fantastic. I've been into making thin crust pan pizzas lately, as you can see in my attachment. So I'm realizing looking at your pizza here that bar style would be a fairly natural progression of this.
The way I make this pizza is BEYOND simple. Thin layer of oil on the bottom and sides of the inner part of the pan, hand stretch the dough to roughly 1/4" thickness, layer the ingredients, and place it in a preheated 450 degree F oven. I'm curious about the techniques you're using here. Keep in mind that I have next to NO knowledge of the specs of the dough or anything like that. I make a pretty simple dough and it's always worked well for me in multiple forms. But I'm more curious about the cooking techniques themselves.
I think I recall you saying you have a preheated stone in the oven, that you place the pan on top of? That's a really interesting idea that I hadn't ever thought of doing. Let me know if I read that right. Did you roll the dough out? I would have to imagine that's the far preferable method over hand stretching to get a consistent thickness with this thin of a pizza and for this style of pizza. How thin would you estimate having stretched the dough, pre-bake?
Basically, if you'd be so kind, I'd like to know your process for this pizza for everything outside of the dough and ingredients. Let me in on the process in layman's terms.