I made a couple last night using Jerry's recipe. Didn't get any slice photos, but have a couple of other photos to share. The close up shows the nice, brown crust bubbles which signify those nice voids.
"Faith" is no longer needed!!
The pies were sure GOOD!! I made one with little fishies, pepperoni, black olives, diced yellow onion and diced red pepper. Would have liked green pepper better for the visual contrast, and some fresh mushrooms, but didn't have any in the fridge. I used part skim Precious mozz. The sauce was an 8 oz can of Hunt's tomato sauce mixed with McCormick's "Gourmet" Tuscan style dried herbs (purchased at Costco). This is my "emergency" sauce when I discover, to my chagrin, that I have no "good" tomatoes in the pantry.
The other was Precious fresh mozz, sliced fresh tomatoes, fresh basil (some added before baking, some after... photo shows only the "before" basil) and EVOO. Both were WONDERFUL! The fresh mozz/tomato pizza was baked second and, since we were quite hungry, I didn't allow long enough for the oven/stone to recover, so that pizza crust is not as dark. But, I can tell you, it was just as flavorful!
I baked at 550o on a stone (with a second stone ~3" above) that was preheated for over an hour. The pizzas baked in about 6 minutes. Nice crust bubbles on the first pizza and good browning. When I sliced it with the pizza wheel, there was a nice, crisp crunch. The crust was chewy and flavorful.
LOVE this crust! Have yet to try it with my homegrown starter, but that will be another iteration.