Compatta, again nice post with diagram. I see you have made some changes to your MBE like pulling the lava rocks from around the stone. I also like the turntable mod you did. I should really look into that myself. I think it will help give me an even puffier rim secondary to retained heat. Also varying the sand level sounds like a good idea. Everyone's oven will cook differently so it's mostly just continue tinkering until you get the results you want.
I baked up a couple of good pies in the MBE tonight and thought I would show them off. Marc, these pies are for you. I bought this HG BF from Sunflower Market. I don't think it is bromated but could be wrong. I tried googling it and didn't come up with much. Maybe someone knows the answer. Anyhow, this flour does make good pizza.
When I started making pizza a year ago, I started using supermarket flours and this one. I haven't used this in a long time b/c I had that 50lb bag of Sam's club HG bromated flour to use up. Now that it's just about gone, I decided to go back and revisiting Sunflower market HG bread flour.
Consequently, this makes for better dough and better pizza than it did a year ago. No doubt I have learned a few things since then.
I used Don Pepino's canned sauce on these pies tonight and they were great! I did alter the sauce just a bit by sweetening it up and adding a little cayenne peppa. The canned sauce was a bit salty for my taste but overall I did like it quite a bit.
Here's the first pie. A cheese pizza with a bit of basil, parm/romano, & EVOO.