Re: Learning and re-Learning - my new Pizza Party Emozione

My gardener is finishing up a couple of projects today, giving me an opportunity to experiment and practice! Same pie toppings as yesterday. Same dough recipe except 100% AP and I bumped the IDY for the 15 hour RT dough to .05%. Bulk for 10 hours, dough balls for 5. This time I baked directly on the Saputo stone. For the first pizza, the floor was a little under 800. At launch, I turned the gas down to minimum and baked away. After 3 minutes, I still wanted the bottom done a bit more so I shut