Yum. Looks good.

What kind of flour do you use? I find it's hard to get really good high-gluten red wheat flour in less than commercial amounts, which is why I supplement all-purpose flour with extra gluten.

My nephew's hobby is bread-making so sometimes I can get some super high-grade red wheat flour from him. It really makes a difference.

Unfortunately I'm stuck using either a gas or electric regular oven so I set my dough to rise in a bowl that has been well-greased with extra-virgin olive oil so it doesn't stick to the baking sheet. I've been meaning to try an in-oven stone. Maybe some day I'll get a Blodgett or a wood-fired pizza oven.

Sorry no picture right now. Tonight is fajitas night.