I will definately post a pic tonight. I have a coupl eof doughs in the fridge, and one I am going to try with a straight warm rise today.
I have tried to make a less hydrated dough, and I got the same result.
I am using a pizza stone, and am seeing good results on the bottom of the crust and the outer edges. When I say good, I mean decent for my first few pies ever!
It will be hopefully easier to explain when I put up a pic. The dough underneath the cheese justs seems to be slimy or of a gummy consistency.
Maybe you are right and I am putting too much sauce, but it doesn't look like it to me.
Thanks for your comments.