Thanks sconosciuto! I've only changed a few things in the process..40% sourdough starter to flour weight, only three hours bulk ferment, with only one or two folds, then scaled and into the fridge for about 16 hours or so. I started using the mixer and I'm liking the results so far, although I do touch it by hand a little before ferment.
So..this is roughly a 24 hour dough, but it could probably go longer if need be. I like to do bulk ferment at room temp or warmer (75-80 degrees) to get things going, then slow it all down in the fridge for the proof. The nice thing about this is that it doesn't need to proof really before you bake...just bring it towards room temp...so maybe 45 minutes or so.
Funny you ask about the actual surface temp...I have an old oven thermometer in there that stops at 550, and it is pinned well past that when the oven heats up. So...I'm not really sure of actual temp...hasn't been used in a really long time and that might be the reason (calibration seems really off). I've been using a stone for the baking.
I was really amazed at how it cooked at the higher temp. Before at 450-500 it took roughly 10 minutes and was good but a little dried out. Now, the crust has crunch, but is light, soft and chewy. Huge difference. Your pizza looks terrific already...kinda make you wonder what would happen at higher temps though?!?
You should definitely start building your brick oven in the living room