I delivered a couple of pies yesterday to a local restaurant in SF to give the owners and their two chefs an idea what my pies are all about, taste- and crust-wise.
One was a plain sausage (upon request by a chef), the other one was pepperoni & sausage.
Both pizzas were very well received and only lasted a few minutes before they were gone. Some patrons also got a sample and were asking when that pizza would be on the menu.
The delivery was mostly done to see how they would like such pies since I and the owners have kicked an idea of having a bi-monthly pizza pop-up at their place.
The dough itself was very similar to Tony's Master dough but with a few modifications, mainly in the hydration and yeast departments.
The reward was a couple of drinks and a cold one afterwards with my wife.