Made dough Wed night and was hoping for a room temperature rise. Formula was KABF, 64% hydration, 5% Starter and 2.75% salt. When I got home from work last night the dough balls were more than double in size with huge air bubbles. Oops! I tried to reball them and put them back in the fridge but, they were growing like crazy. When I made the dough I used water at 78* and did a bulk rise for three hours before balling and putting in containers. Room temp was 68* so I am surprised at this. Next time less starter, colder water, longer bulk rise, etc. Still working on all of the variables. I need to make sure my thermometer is accurate as well.
I used the same set up as before (plate setter legs down, two fire bricks, stone sitting on firebricks) and tried to cook them anyway. I decided to cook them until the bottoms were done and never got there. The crust was almost black and bottom was still blonde even with a stone temp of 575* for the first and 600* for the second. I assume the fire bricks were pulling heat from the stone instead of the heat transferring to the pizzas but, I don't really know.
Pizzas were destroyed so no pics. Sorry...
Back at it Sunday and I am going back to my original setup of plate setter legs down, green feet, stone resting on green feet. Now that I have an IR Thermometer I am hoping this will produce better results.
Have a great weekend everyone!