Robyn b, Thanks for your kind words! If I can just get close to these each week I'll be very happy!
Marlon, I agree that these pies were probably some of my best to date ,definitely the added fermentation has improved The dough. Other factors - I also had a nice dough room (garage) temperature, probably went down to around 55 to 58 at night and a nice 65 during the day so is the ideal climate for fermentation and as we know ia great pizza all starts here with the dough. Also I am doing a lot more watching and a lot less measuring of time and percentages really trying to look ahead to the weather, temperatures and such. I also believe that with the good help I had there, I was able to really focus on the consistant oven temperature checking often the floor temp with the infrared gun. As mentioned when you're making so many it's easy to get wrapped up in the moment and lose track of the fire, temp, and that much-needed flame!
Thanks again everyone ! Well be out again saturday and I promise not to bore you with so many pictures