The pizza tasted rather nice...The severally seconds under the broiler saved it, that and the expensive toppings used...But the texture wasnt as light or crisp as I have gotten in the past and think it comes down to oven temp as well...My oven at home, back in Louisville definitely gets hotter than the oven here, so I may try and borrow someones IR thermometer and employ the frozen towel trick to get a stone temp of 650-700(this possible?) and see what happens.
I originally figured this hydration level would be too much for KABF to handel, but after many people touting Reinharts recipe and its results I figured why not over hydrate the dough and see if the spring improves...well we all know what happened...As for the flour, once the AT is gone I will try Bouncer next...25lb bags at GFS, So I jut hope its good...Couldn't find the specs on it anywhere on their website, but a quick search on the forum yeilded moderate reviews, should I try the PG instead?
To Chau--When you find that perfect dough, dont forget to post it up here on the forum...for everyone to use! And dont give up, I havent been making pizza as long as you, but I almost like the process of baking more than actual eating and could do it everyday all day...but I understand, just try and stick with it, your an invaluable source here on the forums and would be missed