The crust isn't perfect but it's getting as good as I've had in local restaurants.
Home oven and stone at 550, Shallots, bell peppers, sirloin slices.
WFLM mozz, old cheddar and feta for the cheese. Nice cheese and sauce fusion and the toppings didn't have moisture leak too much. Last slice I kept to see floppage and it's still crispy 3h after the fact.
All in all pretty happy with the results.
by PlamZ