The Glutenboy dough balls are 6 days old now so I made a pizza tonight. Topped with Capocolla, Prosciutto, mushrooms, red onions, and banana peppers. I put part of the mozz on top of the tomato sauce and the rest on top of the other goodies. I had my usual trouble opening the dough but finally got it into a pizza-ish shape. Hey, a perfect launch dead center on the stone. My BS was about 750° and the bake took about 3 1/2 minutes. I don't think I can keep the cheese from browning with the mozz I'm using, though.
My best NY try yet, it tasted great.