Sorry for the delay in posting pics folks. I discovered that it's much easier to load pictures from my iphone.
The dough performed well, it was the hands of the operator that uglied things up a bit. Didn't turn out as round as I wanted, etc.
However, I was quite happy with the taste.
I made one dough ball for pizza, and the remaining to make a loaf of bread.
The pizza was topped with whole milk mozzarella, some provolone, and monterey jack cheese. No matter how much I try, I just have a hard time getting a taste for provolone. Other toppings included thinly sliced mushroom and red onion, as well as some applegate uncured pepperoni.
After the pizza was pulled from the oven it received a drizzle of calabrian chili oil.
I actually discovered that while drizzling the chili oil was a little messy on top of the pie, brushing it on the pizza with a pastry brush gives me a nice even coating of the flavor and heat I'm after without having to worry about any oil dripping off the pizza.
The bread turned out great as well. Cooked at 450 for under 15 minutes.
I really enjoy the bread for toasting and sandwiches. The sandwich pictured is a simple pepperoni sandwich with a touch of mayo and calabrian chili oil.
I've got a cracked tooth that has been giving me trouble, but it couldn't keep me from digging in.
The two loaves pictured are from a previous batch made with the same formula. The loaf I prepared the night I made pizza had scoring I wasn't happy with, which I had hastily made with my pocketknife.