Thanks for the kind comments. I am no pizza expert. I have learned from the best pizza makers on this forum. I can't thank everyone enough! I can make a pizza from my past. In the 60's, my family treat was to go to the Pizza Hut in Bartlesville Ok. I remember getting take out and it was in a pointy paper sack. You tore the top and revealed the pizza on the cardboard disc. It may not be the best pizza, but it is what I grew up eating, so it brings back fond memories of a simpler time.
I do think using a stone will make all the difference in the world for Lawman. Direct contact with a heat source as in the stone, will heat the dough fast enough to create steam which creates bubbles. Air does not transfer heat as well, resulting in no steam. I par bake my pizza at 550 degrees, then finish at 425 degrees. I think if you had an oven that went 700 or 900 degrees you would not need the stone to get the bubbles.
The reason for no sauce at this time is, this was mainly a crust making experiment. So I tried to keep the ingredients the same, and just try to adjust the way I made the dough. Just for fun I'll do this again, and instead of using olive oil on the crust, I'll do a tomato sauce to see if I get that gummy layer. I'll post my results.
Oh my gosh, I let my secret out. Downy does really soften more things than just pizza.
The most exciting thing is, if I want pizza, I can make one that is better than I can buy, and I always know it is going to be wonderful every time. What more can one ask for ?