I pushed it up to 64% today. I think that 63% may be the right number however. I slightly preferred the 63% pies I made at the Summit and the week before. The pie of the night was inspired by Roberta's "Bee Sting." Fresh mozz, spicy fennel sausage, cranberries plumped in brandy (be sure to use a little exrtra so you can drink it after), red pepper, basil, and honey from my friend right down the street. On my sporessata pie, I used fresh oregano from the garden - that's the only way I'll ever make that pie again. The other ting I tested was Aleppo pepper on the Margherita. I made one with Aleppo and Calabrian chilies and one with only Calabrian chilies. Conclusion - Aleppo is the bomb! The pie with the Aleppo was 100% better. After a few bites of the non-Aleppo pie, I was sprinkling it on. If you have not tried Aleppo yet, you owe it to yourself to do so!
Other than that, everything is pretty much how I've been doing things lately. All the bake times were just a bit under 60 seconds. The oven was about 910F on the bricks farthest from the flames.