Forgot you are cooking in Pizza Oven, Memphis is good but not the same.  Will try and keep working with the oven!

The Memphis Pro is where I started.
One thing about the Pro, I think the heat is more even than the oven.
Whenever I bake something in the oven I have to pull the tray out, rotate it 180 and put it back in.
Sometimes have to change shelves.

I don't think I ever made a pizza in the home oven as the Pro had higher heat.
Once I started making thin crust and bar pies, then I use the home oven.

This will be a "thin" crust.  I tried to make some sandwich rolls with it yesterday and it came out with a very crisp out layer, but heavy inside.  I am hoping that is going to trans late into a good pizza crust.  I also have a hard time knowing how thin is thin.  I am gonna go with lite every thing on this 1st one and see how it shakes out!

1/8" thick is thin.

Not there yet.  Crisp, but just not a good pizza dough.  I think I have had enough break from Red sauce to now go back!

Looks pretty good.  I like the toppings.

For thin crust pizza, typically you use a rolling pin to roll it out a little larger than the cutter pan. Recipe obviously needs to allow that size.
Then put the dough skin on the cutter pan, and use the rolling pin to roll over the top and cut off the excess, and make a nice round skin.
Thin crusts are fairly low hydration dough 40-45% and take a lot of work to get them rolled out.

Here is a Pizza Hut Clone recipe you can try and see if you like it any better than the one you have been using.
Only made it once so I can't say how close it is to Pizza Hut as I haven't eaten there in years.

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That is a slice!!!

Man that is thin, you would have to fold it!

Man that is thin, you would have to fold it!

Yup, that is NY style...

Ohh, also, my kind of menu!

Ha, I pulled the front back toward the center, and then folded left to right.  It was almost like a cheese stromboli by then.  Sauce is very good.

A few years ago, I was at a Flyers game with my Dad when Lorenzo's used to be the pizza of choice at the arena.  At Thanksgiving, I told my Dad that I was going to the Flyers game on Friday and he asked me if I was getting a slice of pizza.  Now, this is a guy that spent about 50 years as a short order cook as a second job while he worked in a steel factory for 35 of those years and his son ran a pizza shop for 30 years under the tutelage of his first generation from Italy father in law until his unexpected passing about six weeks ago.  For him to ask meant that he really thought highly of the pizza.  I think the sauce is really good and one of the best pizzas I have eaten regardless of the huge size of the slice.

One of the best I've had in a long time, strange as it may seem, was on a cruise ship a couple years ago.
I had a slice at at least 4 of the 8 days we were on the cruise.

Tried the two most well known Pittsburgh style pizza places today - Mineo's Pizza House and Aiello's Pizza.  They are a few doors down from each other.  I should have gotten plain at Mineo's so they were apples to apples comparison.  They were very similar in flavor.  Both were a thicker, non foldable crust with heavy cheese and a sauce that had a heavy oregano flavor.  I liked both of them, but I think I liked the older Mineo's better.

A Pittsburgh-style pizza crust usually comes out of the oven medium crisp, puffy, and chewy

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The mushrooms look.  Never tried mushrooms as only topping.
Will try that Saturday.
The crust LOOKS like American style.  Too thick for NY style.