Tonight I made a few pizzas using a heavily modified version of the Pizzeria Mozza recipe. You'll have to excuse the lousy pictures. The lighting conditions weren't great, and I did half-assed job at taking pictures.
Overall, I was pleased with the results. I made these in my countertop Bakers Pride. Like the Mozza dough recipe, I used barley malt, rye and wheat germ, but I modified the amounts and the mixing procedure.
I didn't quite get the aesthetic I was hoping for. Tomorrow I will make the remaining ball of dough in my 2Stone oven. Hopefully, I'll be able to achieve more blistering.