Used the same day dough recipe from Flour Water Salt Yeast. This time I didn't use rolling pin so I kept the bubbles...made a noticeable difference. Still managed to get a somewhat round pizza shape.
Made sauce from scratch...though honestly not sure it was any better than store bought.
Waited until stone was 700 and only cooked about 3-4 minutes.
First one was excellent...crust was nearly perfect.
Lessons learned: way prefer homemade dough; hand stretching better than using a rolling pin; need more cheese next time.
LBGE & SBGE. Central Texas.