Thank you. I was too busy eating to take any pics of those pizzas, Tim and Craig posted plenty pics in this thread, although most were not of those doughs:http://www.pizzamaking.com/forum/index.php/topic,21773.0.html
Momma wants pizza so I am making John's emergency Neapolitan dough:
3 balls, 100% Molino Soncini Cesare Tipo 00
Flour (100%): 453.8 g | 16.01 oz | 1 lbs
Water (65%): 294.97 g | 10.4 oz | 0.65 lbs
IDY: .5 g (from a yeast conversion chart I found somewhere)
Salt (2.5%): 11.35 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
Total (167.75%): 761.25 g | 26.85 oz | 1.68 lbs | TF = N/A
Single Ball: 253.75 g | 8.95 oz | 0.56 lbs
I also bought some fresh pulled mozzarella and various other things, including an electronic scale and (finally!) some dried cherries which are in repose with Old Monk rum.
I added 100% of the water, 50% of the flour and the yeast, it is resting now.