NFL Sunday party. Normally I do no more than 6 balls to a batch but this was my first time doing 10. My temps were out a bit I think, so the dough was a bit too active when I attempted to use it. This was a travelling pizza day as I brought the BS to my friends place. Also my first day attempting a couple of dessert pizzas - Nutella and peanut butter but what I am most proud of is my tribute to the Margherita, dessert style! It can be seen here in the dessert section;http://www.pizzamaking.com/forum/index.php/topic,27472.0.html
To keep everyone interested, I played around with many of the ideas for pizzas I have seen on PM (while I would have no problem putting out margheritas all day, I am sure others would get a bit bored of it).
2. Fresh mozz, Genoa salami, onion and parmigiano
3. Fresh mozz, roasted garlic, brown mushroom, truffle oil and parmigiano
4. Fresh mozz, roasted garlic, prosciutto and parmigiano
Aside from the Margherita, I can't even say which I liked the best, flavours were all very good. My first time using white truffle oil and that stuff is delicious.
Overall I wasn't entirely satisfied with my dough this time, lacked tenderness and due to some temperature issues, a bit too active although that made it very easy to work with.
As far as the oven goes, and being that it's unmodded, 810 - 820 deck temp works really well for me I think. I had a couple of mishaps with it being lower (750) or higher (900+) with regard to uneven bakes. And regardless of stone temps, I still play with the temp control knob as needed to try for even bakes.
And finally, I do get some surprise secondary flame from in front of and behind the control knob like others on here, which is something I will have to look at soon.