Here are some pictures of the outcome after 2 years of using the blackstone oven, I have made pizza only 10-15 times, wish it was more..

I let these rise 48 hours, and the thinner one was 65-70 hours. Temp was 55 degrees.

I used IDY for yeast. For sauce I used either Cento or LaValle. Cheese, I did a mix of Polly-o mozzarella balls in water from Costco, and Polly-o Mozzarella 1 lb block.

Also, wanted to know what do you think about this sourdough?

http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-ozI would use Ischia, but I only use kosher ingredients.

Let me know what you think!