Got carried away with my pizza cook today and figured I would take photos. My wife makes a vodka style sauce with fresh lump hot Italian sausage, so logically, on the pizza it went! The dough was made earlier this week using Kenji's recipe from Serious Eats.
Thoughts on temp? I cooked at ~550, with a decent outcome, but did the same last week at ~750, and almost destroyed the crust.
Either way, pizza off the egg rocks! Thanks for reading!