@Don, Thank you, the best part is that it ended up costing $2 more than a Supreme from Pizza Hut
@Jon - Thanks Jon, 00 flour is not available locally(100 mile radius), so until I can find some at a reasonable cost I've been using KABF. According to my notes, the baker's percentage of this one was
.5% Instant Yeast
5% olive oil
3min speed 1 on KA, 30min rest, 4 min speed 2 on KA
26h bulk, 4h room temp ball
Yep, using a Casa 2G90. The oven floor on this particular pizza was probably between 800-850... first pies were in the 850-900 range. Next firing (November 13th
), I'll try 62%.
@Pizzablogger - Wow! I'm flattered.. thank you very much.
@Ponzu - Thanks, I don't think I domed this particular pie although I could be wrong, I had a couple little helpers I was trying to snap pictures of while cooking. I don't know if I mentioned this to you in a previous conversation or not... but it does seem to be taking a shorter amount of time to heat up every firing. It was originally 2.25h and now it's down to 1.5h. 18 hours later it was still 480, and I'd probably add another layer... it doesn't need it, and I'm not taking advantage of it yet... but I don't think it would hurt anything.