Thank you all for the kind words.
Mike, Were you able to donload the calculator?
Norma, I used my usual Unbleached Hard Spring Wheat Flour aka Manitoba
AZ, Doesn't do a good job at Neo temps, the bottom scorches before the top cooks. The oven does a great job at around 700 degrees.
The amount of yeast used in the poolish is extremely minuscule, neither of my 2 scales (KD700 pro & 400-z) can accurately read the amount required. I like this formula so much that I've added a 3rd scale to my collection that has a readability of .01g.
We had some friends over last night & the leftover pizza disappeared in a hurry, according to them it was the best pizza they had ever had. They wanted to know where I ordered it from & didn't believe that I made it until I brought them downstairs & showed them my lab. For the past while now I have been using a combination of premium pizza mozzarella & bufala; the combination is outstanding.