Hi, just wanted to thank this site for all of the great info it provides and share a pic of last nights margherita. Dough was made with KA bread flour, water, ADY, salt, and olive oil using the Lehmann calculator. All of the flour and most of the water was mixed for 2 minutes and rested for 20. The salt was dissolved in the remaining water. Yeast was sprinkled on the flour then the rest of the water was mixed in. Dough was kneaded for 5 minutes by hand with the oil incorporated the last minute. Bulk ferment for 12 hours at 70 degrees. Then rolled into 400 gram balls and set for another 6 hours at 70 degrees. This dough was made on Tuesday and had plenty of flavor. The oven is a standard gas oven and was pre heated to 550 for 1 hour. The pie was cooked on a stone under the broiler for 4 minutes. Fresh mozz, tomato sauce and basil. Olive oil drizzled on after the bake. Very tasty but the bottom could have been darker. I think I'll let the broiler heat the stone a little longer.