Maybe the caputo pizza in wfo that baked in 90 min is softer then mine, but this one was the softest i ever ate. Dont forget that in israel we dont have napolitan pizza and we dont have great pizza at all. For my opinion and to my friends and family the pizza that i make is the best they ever ate.
Most of the pizza here made from local flour and the result as for softness of the crust are far from word soft.
I am sure that pizza made from caputo in higher heat can achive greater pizza.
I am going to stick on the caputo my friend.
As for the stone i dont have ir so i dont know the temp.
I preheated the stone on the 20cl which is the highest temp in my oven for 90 min then i understand the timing of the termostat of the broil, i notice that if i want the pizza to get the max heat i need to place the stone on highest oven rack this way the broil is about 7cm from the pie.
I waited to hear the click from the oven when broil start, when this happens i have one minute to red hot.
I put the pizza in the oven just when the broil is red hot!
As for the dough
100%ap caputo flour
59% mineral water
Michael if you can clarify what is "ap" caputo flour?
Also did your pizza baked for almost 4min with the broiler running the whole time? And it's only 7cm from the pie? Something doesn't add up. I would think the pizza would burn after just 1 min. The broiler must be cycling on and off.
Also I am a bit surprise that your hydration is only 59% for a 12 HR dough. It must be really humid where you are at?
The wfo can make a better caputo pizza in 60-90 but not necessarily. There is nothing magical about a wfo except the heat is higher and more evenly distributed. You can have the best wfo in the world, but if you don't know how to make the dough, the pizza can still be tough in a 60 sec bake.
Just as if you make the dough properly, it can also be soft in a 3min bake. People that are getting tough results in a wfo at 2-3 min, it is because their dough is made for a 60 sec bake not longer. I have also gotten tough results with lnger baking times too, but if you make adjustments to the dough, you can get similar results in a longer bake. I never claim what is better, only that caputo pizza baked in the 3min realm doesn't necessarily always produce tough results, as you have seen for yourself. It just depends on the dough and how it is made and fermented.
Don't be fooled Michael, your pizza is probably just as good if not better than many places with WFOs. WFO's only shine if you know how to 1) use them and 2) have a good dough.
But the really sad thing is that most members here will continue making these claims, never stopping to do the test or learn something new. This is why it takes ppl so long to learn pizza. Why learn something new if you already know right? Just because your pizza is tough at 2min bake time doesn't mean you can't make an adjustment to the dough to make it soft at 2 min or 5 min.