Here's a picture of my first pizza using Tony's California Artisan Flour. The dough followed the master dough with starter formula, using a wet natural starter. It was baked in a home oven on the baking steel rather than a stone, and the steel is a noticeable improvement. I used the NY-NJ tomato sauce and some mozzarella. It tastes much better than it looks. The flour is exceptional, and aside from its color and the feel of the milling, it makes a dough that's a breeze to handle.