The firebrick walls cleared in about 2.5 hours. I think the refractory helped alot. I cooked all 6 dough balls, 3 with the rest during mixing and 3 with the straight "add the flour" over the course of 10 minutes mixing. Caputo Pizzeria, 61% hydration, .2% ADY. 8 hours bulk room temp, balled and refered 16 hours, 4 hour warmup. They look much better than the last cook. I gave the best looking one (last picture) to the neighbor. She rated it above the Grimaldi's chain restaurant.
And I did use the Luigi's sauce formulation that Essen1 and Peter are working on... The first two pictures show the difference between flame and no flame in my oven.
I had trouble getting them off the sheet that I proofed them on, and my placing technique still sucks. I absolutely love Muenster cheese on these pizzas, I am going to stop using the Oaxaca for awhile. Thanks for looking.
