I tried my hand at some pies the other night, they turned out fairly well. Cooked on a screen at 550 F.
A pepperoni/black olive pie. This one was much, much better than my first one.
Pie two was classic pizza margherita, or at least as close as I can get it. Even got some decent mozzerella di bufala campana:
Here's the ingredients. Tonight's pies were amazing. It's all in the ingredients. Previously, I'd been using generic tomato sauce and cheese, not tonight. Went out and got some sargento shredded mozzarella, the aformentioned bufala, san marzano tomatoes (Ralph's generic brand, but from what I can tell they're exactly the same as the Cento brand), and (not pictured) some Harvest King bread flour. It browns up a bit better and seems to handle better overall than the all purpose stuff I was using. The only problem I seem to have was I misjudged my yeast and didn't get as much of a crust as I'd have liked - it was a tad too chewy for me.
Both of these (tried a slice of the other pie) were great. I need to work on my dough technique (should probably get a decent stand mixer, methinks) but I think I've nailed the sauce. Speaking of which, for those interested, here was my method for it:
Get a can of decent whole canned tomatoes. Open them, drain out the top 1" of juice or so, and throw in a blender with a little extra virgin olive oil, fresh basil, garlic salt, onion powder, and black pepper, and pulse until it's not quite entirely blended but beyond what they call crushed tomatoes. You really want to watch out for the tomatoes with citric acid, nothing is worse than bitter tomatoes.
I cold rose the dough for two days, it turned out great. I think I need to increase the hydration a bit; I think I need to get to the store and get a proper kitchen scale.