Yes! I love when people adjust my recipes to their own tastes/equipment preferences. So glad it worked out!

I used “Pizza Buddy Dough” that I had let rise for two,days in the bag in the frig, then froze it. I thawed and used it now, about two weeks later, thawing it out in the frig starting the morning before cooking it. This morning I placed the floured dough in a large s/s bowl that I’d coated with olive oil then put a damp cloth over it. I found that doing this makes the dough when cooked more like NY Pizza, more Chewy with bigger air pockets (the way I like it).

I was not able to.get fresh tarragon so used dry at about 2/3 the amount of fresh. I also used a pizza stone but did not pre-heat it.

I pre-heated the oven to 425° F. I made the pizza “disk” about 13” in diameter, the max size my white Pampered Chef stone allows. That made the crust in the middle pretty thin. I cooked it for 15 minutes. It turned out great, dough cooked perfectly, the mozzarella a little over-cooked but everything else just right.

This pizza exceeded my expectations.