Giving Sicilian Style a shot

[Locke]

A shot of the bottom. Although it did eventually end up golden brown and delicious I could do with more color so I'll use a bit more oil and/or place the pan directly on a stone which has been preheated to a higher temperature.

[Buffalo]

Good Morning Locke....
What type of pan did you use for the pizza........was it "light" colored aluminum?
I have found, without fail, that the darker the pan - the darker the bottom crust.
Buffalo

[Wazza McG]

Locke,

It seems you have varying voids through your whole pizza, similar that to Marco - only  his are huge.  I can always get great  varying voids on the outer crust, but fail, as it gets closer to the center.  Any advise? I am  thinking that you let it rise for a while after it is formed on the pan and place the toppings on gently?  Do you add a final shot of yeast?

Wazza McG