I think I am satisfied with the formulation and bake temperatures I am using for the boardwalk style of pizzas at market. Each pizza in the course of a days time doesn't look exactly the same in appearance, but that is okay with me. The appearance of each pizzas during the day might depend on how many times the deck oven doors are opened and shut, how the dough balls are opened, how the pies are rotated in the oven, how the pizzas are sauced and cheesed, how warmed-up the dough balls might be and so forth. There are a lot of variables that can go into what the same pizzas look like over the course of a day.
To comment on the .25 cent increase I did yesterday on the cheese slices, no customers complained.