Those look great! Care to share any details about the recipe?
For the pan pizza recipe see reply #6 and #7 at the thread below....http://www.pizzamaking.com/forum/index.php/topic,7094.0.html
I'm using a slightly different technique for cooking each style pizza.
Pan Pizza, I prebake the dough about 10 mins at 400 Deg F., add the
toppings and cook at 475 deg F for about 15 mins. I bake on the
Pizzaria type pizza, has a med thickness crust. I preheat the stone
at 425 Deg F, load the fully assembled pizza and raise the temp
to 475 deg F cooking for about 10 mins. The trick in getting the
cheese texture that is runny and gooey, is to combine half
Sorrento Whole Milk Mozz with half Maggio Whole Milk Mozz
and drizzle that with Bertolli Classico Olive Oil.
Tomato Pie, has a very thin crust. I start by applying a super thin
layer of sauce, then the cheese and then add blotches of sauce.
The sauce is very thin and watery. I preheat the stone at 450
deg F, load the pizza, and raise the temp to 500 deg F cooking
for about 8 to 9 mins.
To fully understand my cooking techniques you have to see my
oven and stone setup. See pic below. Stone gets too hot on
the oven floor so I lowered the temp a bit by placing 4 small
tiles underneath it. I use a variable temperature technique,
where i preheat at a lower temp and raise the temp immediatly
upon loading the pizza to the stone. If I did not do it that
way the bottom crust burns. This is a GAS stove.