I figured out how to boost my oven by 35 degrees (yet another example of RTFM), and after my sourdough adventure last week (
http://www.pizzamaking.com/forum/index.php?PHPSESSID=d151f0fc02067b879d51efe4e10770f2&topic=19604.0), I decided to try another straight JerryMac. Still oval (on purpose to fit on my rectangular stone)... I like the shape of the right hand side better.
White pie, basil, garlic scapes (sauteed in EVOO... fabulous, and really sorry that they are now going out of season), 50/50 tomato and cherry tomato. I also tried a 50/50 mix of Polly-O and Sorrento part skim mozz, and was more happy with this blend (I find that the Polly-O a little too salty, with an almost metallic aftertaste... the part skim Calabro that I tried last time was blah). This time, I was able to get a 5:00 bake (with the last 2:00 on convection), and it was more moist and, according to the 11-year old critic in the house, "way better, Dad".
I think I'm figuring out the new Superpeel. A couple of wrinkles on the bottom, but at least I got it on the stone in one piece and on the first try. Will shop around for a 1/2" steel next week (Scott's got me really intrigued).
Just popped a sunflower/flax seed bread in the oven, now that it has cooled down to 475.
Life is good.
Barry
