The dough fermented a little more than I would have thought in one day. I used a bigger plastic container because the dough was for a 18” pizza. The dough ball set out at room temperature for about an hour. It was hot and very humid at market yesterday. The dough ball opened well. When the pizza was baking it seemed to have good oven spring. I placed a screen under the pizza near the very end of the bake, because I was not sure if the bottom crust was browning too much. I really now don’t think I would have had to place the screen under the pizza at the end of the bake, but I am not sure.
The rim crust didn’t have a lot of browning, but the rim crust was moist. The bottom looked like it had browned enough but I thought the bottom crust was a little to soft, but Steve liked it. My great-granddaughter was at market yesterday and she ate a slice and said the pizza is delicious. I had to laugh when she said that, because she is only two years old.