The photo is from a personal pizza made from ¼ of the dough of a batch from Pepperoni Pizza from The Pizza Bible.  Again the crust was truly excellent.  I baked it for 10 minutes at 500 degrees on a pizza steel.

Later today as an experiment I will turn the other ¾ of the dough into a baguette.  The dough was started 4 days ago and has been slowly fermenting in the refrigerator.