ok, i haven't posted my tries in a while. but here goes.
taking a page from varasano's book, i have modified a couple things in my process. note, i haven't changed much in my recipe except for the fact that i am using what is most likely an even higher hydration percentage. (pete and i figured i was at 63% before).
1) the flour was added slowly over the course of 10 minutes (and after the autolyse) until the dough was just borderline sticky-wet.
2) THE BIG CHANGE: i tricked out my oven to run on the clean cycle. this got the oven up to perhaps 700-800 degrees F.
3) changed the position of the pizza stone to the top rack. probably 5-6 inches from the top of the oven.
4) preheated oven about 45 minutes, with foil covering the stone to keep it cooler than the oven.
1) the crust texture was absolutely perfect. soft, springy, VERY VERY light. HUGE bubbles. exactly what i've been looking for. PEOPLE. THIS IS THE SECRET: OVEN TEMP. it has made all the difference in the world. the most radical change in my process has been oven temp in terms of what it has done for my pies.
1) the bottom was BLACK. black as night.
2) the pizza stuck to the stone. i used flour only to slide the pizza. not cornmeal like i ususally do. (i was afraid the cornmeal would burn)
3) the only part that didn't burn is the middle of the pie. and that's because it was so thin, that it rose like one big bubble, and stayed off the pizza stone.
ok, here's something strange about the burn on the bottom. it almost looked melted. like what cheese does when it gets melted and then burned on a pan. like wet looking. was this due to the high hydration level? or the foil that the oven preheated with (on top of the stone)? or the flour and lack of cornmeal? or the fact that the stone was on the top rack?
i need some ideas here. i'm soooooo close guys!
thanks for your help.