First pizzas from the batch above. I'm very happy with how the dough performs and the flavor, texture and color. I'm still not happy with the final product build.
Build - I've been playing with a build similar to Grimaldis: fresh mozz, sauce strategically spooned on and toppings. I've tried sauce followed by cheese as well. I think my preference is sauce, cheese, ground meats, veggies, pepperoni, basil and then either top with shaved parm/asiago or not. And yes, I try to make sure all the basil is arrange with the top of the leaf facing up...
Sauce - I'm used to thicker sauces (added puree) but I prefer the flavor of simple sauces. But I need to reduce the moisture. Baking in a home oven doesn't flash off as much free moisture as a higher temp commercial ovens. I'm working on finding the right balance in the sauce recipe and when it best works within the build of the pizza for my choice of toppings.
Cheese - I've been playing with buffalo mozz, regular fresh mozz and shredded WM. For my topping preferences, I think buffalo mozz is out. Seems to do best on a more traditional sauce/cheese build in my ovens.
Ground Meats - I am loving this Hatch Chili pork sausage. Goes great with the smokey Vermont Smoke and Cure.
I was trying to reduce further the bench flour I'm using and one edge stuck to the peel. Went a little oval on me!