A few months have past and so I thought I'd update this post - once again - I would appreciate any feedback - on the topic of leoparding in relation to different types of ovens.
See attached pics for my latest pizzas.
I've scrapped using wholemeal flour. It's not a smart move if you want puffed up, light, crispy borders.
I've tweaked my recipe and methodology such that every pizza now has well-risen borders and at least a fair amount of leoparding - sometimes the leoparding goes completely off the scale.
I'm still using my small home-made clay oven which gets very hot - though I don't really know how hot - and has a fair amount of sideways heat - both because the gas flame is literally to one side of the pizza - and the clay walls radiate the heat very well throughout the oven.
However, I've just tested my dough in the gas oven I intend to buy - which has separate temperature controls for the floor and ceiling - both reaching 500c. Unfortunately, yet again - while the base cooked well - and the cheese and tomato - the borders remained colourless and not fully cooked. In other words - it didn't work at all.
Whilst there are many factors - my latest trials lead me back to the conclusion that - leoparding cannot be achieved without a WFO OR without an oven that provides 'heat in all directions'.
It looks as though I have 2 options:
1) buy the new oven and attempt a different style of pizza
2) take the plunge with a WFO
Please jump in - if you have any advise or can explain how I may be jumping to the wrong conclusion.