Thanks Roy and Norm. Carl, I like the looks of your slice.
I changed up a few things on the last two pies:
- Dropped hydration from 61 to 56%
- No sugar
- Salt up to 2.5% from 1.75%
- Cheese up to 10oz from 8oz
- I did not form a rim before opening the dough, the whole skin was the same thickness (mostly, still got thicker toward the outside).