Here's the finished pizza I started prepping last night. The sauce I mentioned in another thread came out great. It's a keeper. I revised something on it so here's the new sauce recipe:
6 oz. can of paste
1 1/2 6 oz. cans of water using empty can from above
1 tsp. parsley chopped
2 tsp. olive oil (1 tsp. if you use oil to dress dough)
1 tsp KA pizza seasoning
1/2 tsp. bad byron's butt rub
1 1/2 tbsp. white cooking wine
1 tsp. butter
1 1/2 tsp. parm grated cheese
1/2 tsp. baking powder to kill acidity
1/2 tsp. basil
The dough rose for 2 hrs. in an 80 degree oven, then rested for an hour, punched down, bagged then stored overnight in the fridge. Dough was brought out about 8 am this am., then allowed to warm to room temp for 2 hrs while I shredded the mozz and provolone by hand.
The sauce was started last night and put in a sealed glass container overnight in fridge.
The last picture is my 70's era "pizza oven"
which will get up to 600 degrees but by the time I get the pie in and the door shut again, it goes down between 525-550 degrees. This one cooked at 525 for 6 1/2 mins.