Here's a couple of photos of a pie I made using the Neapolitan-style dough, including the underside. All in all I made 6 pies. This one was topped with sweet fennel sausage, pepperoni, and roasted sweet red chilis. All the pizzas were cooked at 670 degrees. I took the dough out of the refrigerator 1 hour before cooking, which was just about the right amount of time to bring it to room temperature. I know, I know, I have a LOT of work to do when it comes to stretching the dough! The pics were taken with my phone, so I apologize for poor image quality.