Totally ran out of wood for the outdoor oven so I thought I would see how the oven inside would compare. Its actually not that bad! I used a pizza stone in the oven and cranked it to 550*F mid rack, then the last 20-30 seconds or so I switched to broil and moved the pizza to the top rack. The pepperoni is the "Hormel Cup N Crisp" package.

Heres the dough recipe I been using a while and like it...

I make a poolish the night before and let it sit out on the counter...

• Water - 125 grams
• Flour - 125 grams
• Yeast - 0.5 teaspoon
• Honey - 0.5 heaping teaspoon

A couple hours before making the pizza I add these to my pooolish...

• Flour - 50 grams
• Salt - 1 heaping teaspoon
• Yeast - 0.5 teaspoon

After mixing in a mixer and shaping into a ball I let it rest an hour and thats it. Ready to go.