The crust is a semolina–bread flour crust with an overnight, room-temperature bulk ferment. I used a ladleful of sauce from the pizzeria (so just tomatoes milled and then salted). It’s topped with a generous handful of grated Romano and then regular whole-milk mozzarella (Galbani/Sorrento).
I brought in some dough and my steel pan to make a quick bar-style pizza for lunch while doing my prep shift at Paulie Gee’s on Sunday. To cook it, I used the oven’s residual heat, which is considerable but not quite hot enough to bake it any better than I can at home. If the oven were 100°F hotter, it may have been more crisp, the way a bar pie should be. I may have to try this again but make the crust thinner AND cook it earlier in the day, when the oven is a bit hotter.
Background: We fire up the oven in the early afternoon and then keep a fire going until closing time, at which point, the coals are raked evenly over the hearth and the door is placed on the oven mouth. The oven retains a lot of heat—it was about 540°F on the floor and 590°F in the air when I cooked this shortly before 2pm. It’s enough heat that you could roast meats and vegetables and bake breads.