Very nice Chau. I love the undercarriage you are getting. What was your formula and work flow for that last batch? Stone temp?
Thanks Craig, now that I have the ability to cook NP pies, I'm refocusing my efforts in this style to try and get better.
100% Caputo pizzeria, 60% water, 0.125% CY, 2.8% salt, 235gm each. I origally intended to do a 12+12 bulk and ball at 60F, but could not bake so I had to refridgerate for an additional 20hours, and RT proof for a few hours before baking.
I did notice that I had the run the stone temp a bit higher at 750+ to get a better color on the undercarriage.
As burner placement, I have the burner on the fourth notch down from the stone . I usually place the burner center stone until 680 or so and keep it there. I will assemble the pie and then, push the burner towards the very back and turn it up almost to full blast. Recheck the temps and rotate the stone prior to launch. After the bake, I will pull the burner back to center and back the flame down until I'm ready to bake again.