I never do too well with the pictures. Not enough light I think. I hate to use the flash. Maybe when we get the recessed lighting installed they will come out better...
Cheese is a mere 3oz of "Nature's Promise" organic whole milk mozzarella. The pizza was King Arthur bread flour with 60% spring water and 2.5% sea salt and maybe 0.25% Instant dry yeast in the fridge for 2 days, then out on the counter for 3 hours.
I have been trying this with some decent results: Put the pizza on the stone for a few minutes (3?) and then slide it on the rack immediately underneath the stone to give the top some radiant heat. In this instance the bottom is a bit too done and the top could use a touch more, but I think putting the pizza underneath more quickly could solve that. Total bake time 5 minutes.
It is clear to me that with a proper oven one could really make a wonderful pizza.