I'm glad that everything worked out well for you. At the time that I posted, I did not know that you were intending to use your BlackStone unit rather than a stone in a home oven to bake the pizzas. I learned that after I went back and looked at some of your earlier posts. Now that I see the photos of the pizzas, it occurs to me that the bottom crust areas outside of the charring look to be a lighter in color (whiter) than might ordinarily be expected, at least in a home oven with a stone. Maybe it is the lighting of the photos or possibly the results that are to be expected when using the BlackStone unit. Either way, you might want to keep the amounts of sugar and yeast in mind in your future experiments when using the BlackStone unit. If you do conduct more BlackStone experiments in the near future, especially those using sugar in the dough, it would be interesting to see the results you achieve.