I want to thank Dave and Bobino for helping me get a crisper and more evenly browned bottom crust.
They did experiments at Reply 502 http://www.pizzamaking.com/forum/index.php?topic=30641.msg316650#msg316650
Anyone can see how good their pizza looks. I did say I was going to try their dough formulation next, but there was a dough recipe I had in mind before I tried Dave's and Bobino's dough formulation posted at Reply 516 http://www.pizzamaking.com/forum/index.php?topic=30641.msg316766#msg316766
I did use about the temperature they used for their pizza without sugar or oil.
The recipe I tried used Kyrol flour like Dave and Bobino's, but I added lard and sugar and used a different recipe. The pizza was dressed like a De Lorenzo's pizza, with the cheese put down first and then dollops of pizza sauce where put on top of the cheese. The bake time was about 8 minutes. The bake was on the firebricks. I did not rotate this pizza or turn the heat up or down.
I really pressed on the dough ball to open it. Then the skin was tossed and twirled. In my opinion this was a very good pizza. The rim crust had a nice chew. The dough weight was cut back because it would have been too much dough for the BS.
This is a short video on some of the bake of this pizza. There were beautiful clouds in the sky today so it was a perfect day to bake a “tomato pie”.