Tastes pretty good for as charred as it got!  About 50g to much dough!

Looks pretty good.  Sausage and pepperoni is one of my favorite combinations.
Baking on a screen can  eliminate (or at least reduce) charring.
I'm kinda paranoid, I always par-cook sausage before putting it on a pizza.

Add black olives and mark that rascal….Sold!

This was the closest I have come to a Me n Ed's crust in my 40 years of home Pizza making!  Cooked on $6 worth of Lowes floor tiles!  550° for 7 minutes and we have a winner!  I believe I have finally cracked the dough game for my tastes!

Looks good.  I was hungry for some pizza tonight but went with pierogies sauteed in butter instead.

All of the tiles I see at lowes and HD seem to be glazed and I hear that is not what I want.

Great you found the secret for you. How is your bread baking coming?

Have not been making much bread in the last 2 months.

That makes me hungry for pizza. Looks great.

Looks pretty darn good.
I won't be making pizza for a while. House goes on the market today or tomorrow.   

So the built in Elite & the Pizza oven will stay there?

Yup  - Get to start over at next place.

I was please with the way this looked before and after so much I though I would post it.

For the last 6 or 7 dough making attempts I have done the same process.  Same goes for how I lay out the dough for the pie and how it is cooked (I like to think I am making them the same thickness, I know they are all the same weight balls).  What I cant figure out is why I will have the bubbles like in the 1st photo and about as perfect a pizza as I want and the non bubble like in the 2nd photo (which is the way the majority of my cooks go).  It is still very good, but I do not understand why?

Over fermentation is one possibility.
Look great, even with bubbles.

Your pizzas are starting to look very good.