A local guy (and pizza maestro) has been occasionally touring Italy perfecting his 'rustic' style recipe (does it belong here in Neapolitan?) and gave me a run-down on the how-to. I've been at it for months now and really like the results. Yep, normally I go sauce-less with just cheese and a couple exotic ingredients, but tonight I was hungry! I used Fontal cheese, and won't again as the texture leaned toward runny: taste was OK. I usually use a Fontina or aged Provalone. I also found this one called Monte Grappa that is fantastic, still experimenting, tho.
The dough is a wet mix, and thus parchment in required (see the other post on pizza-in-a-bag). Plain oven at 550 on a baking sheet and the crust has a delicate crunch and soft inside: I'm hooked on this recipe. You can let the dough sit in the fridge for a week or so and whip one out when you are ready.
Anyway, It feels good to have my first post under my belt, and for some reason the 'after' shots came out yellowed.
Glad I found this place and enjoy the post!