I normally would not post about a pizza like this. It ended up being like a football pizza.
The reason I am posting about it to show how even at higher temperatures the bottom crust did not burn when using the oil method to open up the dough.
The dough was leftover dough from some batches of dough I made at market. It only weighed 9.8 ounce. The dough was very misshappen from being pushed between things in the freezer. I was going to just incorporated this dough into the batches on Monday. I decided to try Frank's oil method and oil on both sides, and flour on one side. The dough sure didn't not open evenly and wanted to stick to the table even before it was placed on the peel.
I might try to redeem myself tomorrow with making a dough with fresh yeast. I have no idea of how much fresh yeast to use.