I purchased in infrared thermometer and started experimenting with a Lehman-style dough recipe per recommendation of this forum. This dough ball did a 48 hour rise in fridge. I am going to bake the rest of the batch tomorrow at 72 hours.
The good news is the electric oven in my apartment is easily getting the stone to 630 without any hard mods in about 45-55min. I have the stone at the 2nd to the highest rack position. I preheat at 500 for 30-40 min, then turn on the broiler for 10 min until right before i put the pie in. The pizza took 4.5 minutes. I had the broiler on for the last minute. I will try the last two minutes next time, and maybe cut down on the bake time.
Flour (100%): 1078.35 g | 38.04 oz | 2.38 lbs
Water (62%): 668.58 g | 23.58 oz | 1.47 lbs
IDY (.22%): 2.37 g | 0.08 oz | 0.01 lbs | 0.79 tsp | 0.26 tbsp
Salt (1.80%): 19.41 g | 0.68 oz | 0.04 lbs | 5.71 tsp | 1.9 tbsp
Oil (1.1%): 11.86 g | 0.42 oz | 0.03 lbs | 2.64 tsp | 0.88 tbsp
Total (165.12%): 1780.57 g | 62.81 oz | 3.93 lbs | TF = 0.102
Single Ball: 445.14 g | 15.7 oz | 0.98 lbs
I ran out of cheese it it would have more on it. I am pretty happy with this pie (except for lack of cheese, and the burnt cheese), and can say that it tasted the best by far - thanks to this forum. Any suggestions based on this pic would be appreciated. I did goat cheese & mushroom with some fresh herbs in the sauce.