Baked for about 7.5 min at 550°F on a steel that read 525° at launch.

KA bread flour: 100%

Water: 61.5%

Salt: 2.7%

IDY: 0.2%

DMP: 0.2%

Sugar: 0.2%

Oil: 1.3%

Sauce: Alta Cucina whole peeled plum tomatoes, hand crushed, pinch of salt.

This was pizza attempt #3, first try with bread flour.