568F, 6-1/2 minutes. 142g Bacio, 120g tomatoes. Oven wasn't quite as hot overall as normal for the stone temp. Once in a while I have to turn the front dial up about 5% much earlier in the bake. The bottom reflects the IR gun readout from the stone, but the top didn't get there.
Anyhow, a second straight positive bake with this batch of dough. Very positive. One big negative, though. I might be a touch too high. See those burnt bubbles inside the outer rim? Very much a rarity for me until a week or so ago. I'm a little concerned. Is using a popping device enough, or is it too active? TBD, I guess. Anyone care to offer up an opinion?
Aside from that, though, this thing was an incredible eat. 7-days old. Stretched out nicely. It got a bit tackier than I would like, but not bad for 7-days old. Some flour got picked than I would have liked. all of it after the stretch, too, which is where I will run into wetness issues if I have them. Otherwise, great crunch, very nice NY fold and chew. Minimal cracking on the fold. The texture held up great. Nice bite and not tough. Definite old school bottom.