I'm starting this thread in order to aggregate photos of my pies and breads as I go along. Easier to see my progression with it all in one place than spread across multiple threads. I make neapolitan and pan pies so I figure it shouldn't be on either of those boards.
Here's the pie I made last night. I've had two aluminum pans that I've been using, but have been disappointed in the coloration of the crust so over the weekend I coated the pan with chia oil and baked it for about an hour at 525 and recoated and rebaked after it had cooled (same method and oil I used on my baking steel). The pan went from a light gray (aluminum) color to a dark brown. I hoped this would help darken the crust. Next time I'm at a restaurant supply store I'll look for darker colored steel pans.
The dough was made the night before, 100g starter, 600g KABF, 500g water, 18g salt. Mixed by hand, fermented about 24 hours at room temperature, in a large bowl. When I got home, I turned the oven on to max (about 525) and poured the dough out into the seasoned and oiled aluminum pan and spread to the corners. It proofed in the pan for about 45 minutes while the oven preheated. I topped it with sliced LMWM mozzarella (polly-o brand), crushed tomatoes and then a fair amount of grated romano, parmigiano and grana padano.
I did not time the baking but I believe it was about 18-21 minutes. The color was not as improved as I'd hoped and it was very challenging to remove the pie. I think this may have been from the oil coating in the pan having baked into the seasoned oil lacquer. I'll have to try again without oiling the pan.