Here are some shots of my typical Sunday lunch pie (and about what it looked like when I made my Saturday pizza as well).
KA bread flour - 2 day refrigerator rise for this pie, Saturday's was a same day dough pie
6-N-1 crushed with spices (cold sauce)
Grated Romano (Grande) sprinkled on immediately after pie comes from the oven and sits on the cooling rack.
Pepperoni and mushrooms, no other cheese on the pie
Electric home oven @ 550*
I'm about done with my experimentations - I can't believe I can do much better
This is the first time I have used KA bread flour - had been using Harvest King - This is the second pie out of the dough batch - the 2 hour dough actually was better to me, the two day refrigerator rise was chewier.
Same baking techniques on both the same day and refrigerator rise dough - I think the same day dough made a better pie.
Made four 18 oz dough - two in the freezer