I am using a mix of 80% All Trumps, 20% Caputo Pizzeria. I am not using any oil at this time. Just a little salt. Starter in a biga formation.
I am using a mix of Munster and Grande Diced Mozzarella.
I am still using the 1-1/2 tin plated steel pan.
Oven stone temperature of 625 degrees.
I am experimenting with bakers grade dry milk, buttermilk powder and dried whole eggs. One at a time. Just to learn the effects of each.
On the above pizza I used two types of pizza sauce. One half using 6 in 1 tomatoes with spices which is my favorite right now. (from RedNovember) The other half using a Plum tomato recipe that needs alot of tweeking. Not a keeper, but I love the flavor of the plum tomatoes. Its just the spice combination that isn't working.
Love that 2stone Oven.