Nice pie. Do you know the temperature and time for your bake?
usually i wait for the floor to come back down to 700. dome and floor can get to 900+ pretty quickly(45min), and then i have to wait for them to cool a bit. i need a longer cook time for these chicago thin crust to make sure the raw sausage is cooked. so if i get the floor to 700 then i cook for about 9-10 min max, with many turns, quarter turn every minute or so and sometimes i pull to the mouth of the oven if i think the crust is getting too dark, and i just let the cheese bubble and just biding time for the sausage to cook. this time when i came out with the pie the fire had died down and the floor was only 550. so i cooked for about 12-13min. i would prefer the 650-700f range as i can get some better browning on the cheese. i tried a couple new things this time the flour, and also i read somewhere someone thought aurelios used wisconsin longhorn mixed with scamorza, so i had some colby mixed in with the whole milk mozz and there was a bit more grease on top that I've ever had before. it tasted pretty good though. and i have been making a lot of tavern styles in my home oven in a pan on a stone and the crust in the wfo is so superior with a nice crunch and chew and a sweetness. was fun!!