I made a pizza the other night with red cheddar and moz. it was ok. The other pizza in this link is better. It's has cheddar and moz. with shitake mushrooms, thin italian salami and some cherry tomatos quartered. The dough was in the refrig for 3 days. This dough is a combo of 11.5% protein and 13.8%. The combo was a lot easier to work with than just using the 13.8%, kneading by hand was noticably easier. These cooked for 10 minutes at 250C. I turn the pizza after 7 minutes. here is the weblink:http://picasaweb.google.co.jp/grovemonkey/Pizzasga/photo#5028039670265885922
I always appreciate feedback.