Thanks for posting the photos Norma, and thanks, everyone, for all the kind words about my pizzas. This is becoming one of my very favorite styles of pizza bringing back fond memories of pizza from my youth. The addition of Rosemary to the dough was a spur of the moment thing that seemed like a good idea. I just poured it into the mixer until it looked like enough. Very unscientific, I know. I really liked the outcome. Next time, I'll keep track of how much for the sake of consistency. I may try other herbs as well. I don't know why, but I like to put the meat toppings under the cheese. There is also a sprinkling of crumbled feta under the cheddar.
I've tried a few different recipes but the one I keep coming back to is the one Pete-zza posted way back in the 20th post of this thread. All I did was plug it into the Lehmann calculator for a 10 inch pan. My pans are 10 X 1.5 in. "Black Buster", straight sided steel. They have a coating that looks exactly like flat black spray paint, though I'm sure it's not. I got mine from Bova Foods. They have a website but I'm not sure if they have these listed.