Just getting my new wood fired oven going the last couple weeks, ready to begin my quest for the peak of Neopolitan pizza. When I look at the pizzas that people like Craig have been posting, I'm inspired. It's a bit like climbing Mt. Everest, I'd like to get up there and plant my flag in their worthy company. The beauty of this forum is that I've learned a ton from all of the hard-learned lessons of the members, so I feel like I don't have to start from scratch. It's a little bit like flying straight to Everest base camp to start the journey. I'm still trying to get an Ischia culture up and running (my first try didn't work out, ordered another batch of starter culture to give it another shot with better temperature control), so I'm using a classical dough recipe with Caputo 00 at 60% hydration, ADY and a 24 hour proof. Cooked the first pair (margherita and a clone of Craig's mushroom bianco pie) at about 740 degrees, then ramped up the temp for the last one to about 825, which I liked a lot better. The last 2 photos are my Spanish pizza (top and bottom), with standard tomato sauce, fresh mozzarella, Spanish cooking chorizo (the kind that isn't dry cured), piquillo peppers and a dash of smoked paprika. That one came out really nice, although I'm looking for more pronounced cornicione than this.