5h in bulk 19h in ball
As always, your pizza, cool! Congratulations!
I just finished all the possible modification of its Optima Napoli and while experimenting with her power.
Lower heat level, I did not touch, and the top made the order, but at 1600 Watt, Watt turned 2400-2600. ))
Saved the situation with two power control operating mode to 2800 watts.
Here's what happened at the first test:
Caputo Pizza, 55% hydration, 0.20 g yeast, salt 50 g/l, 24 hours in the ball / balls in 36 hours at 200 g.
Bake 1 minute 10 seconds.