10/10 will do again.
Followed Sally's recipe pretty much to the T. Next time I think I will try bread flour, and maybe add some seasoning to the dough itself. For this one, I sprinkled oregano and basil after it came out of the oven.
From what I've read you see a lot more benefit with 00 flour if you bake at 700˚ to 900˚ F but if you're baking in a home oven at 550˚ bread flour is probably a most economical choice. I used to use 00 but switch to King Arthur Bread Flour (which has a high gluten content) and my crusts turn out pretty darn good!