Midwest-style thin crust pizza. I figured that since the competition was officially over, I would cheat and use more than one additional ingredient. I made one of the included dough packs with 1/2 cup water (1/6 cup less than called for) and IMO this was too much water for this style of dough. The sauce is very watery so I reduced over heat to about 1/2 the original volume. Added 1/2 tsp oregano. Dough was mixed and kneaded by hand, proofed at room temp for 2 hours, and rolled out to 14". Topped with sauce, tons of cheese (whole milk mozz provolone mix), homemade chicago-style italian sausage (Garvey), shrooms, and black olives. Baked for 12 minutes on stone preheated at 450 for 1 hour (with oven temp increased to 500 when pie was launched).
Turned out good, better than some pizzas i've bought at restaurants and bars. To be honest though, I think this was mostly a result of the good cheese and sausage I used. Please excuse the sloppy edge on the bottom of the top photo, my cutting board is too small for the pizza and the edge folded over making it look out-of-round.