I wish I could tell you what the dough recipe was for this, but my total dough weight was short by 80 g so I'm not sure what I mis-measured. It was a hybrid dough with 75 g of SD starter, but I could almost swear I put that in .... At any rate, they were some pretty good pizzas. Had the heat really cranked on the Pizzone and the fire in the back.
1. Fresh Chives and Tallegio cheese
2. Upskirt of #1
3. Margherita
#1 was 60 seconds and #3 was 75 seconds. Both were nice and tender. I need to leave a bigger border for the toppings so that I get some browning of the crust toward the interior of the pie instead of just the sides and some of the top.
I really like putting some of the basil on for the cook and then the "cluster" fresh post-bake. The heat of the pizza really releases the basil perfume.