Very nice indeed! I like this last pie the best. The leopardization is less intense but more even and the cornice has that nice oval crossectional appearance. I seems light and tender to the eye. What were the deck and wall temps? Also if I may ask what are your dough making process and recipe?
Michael, thank you very much for the compliment, I am very new at this entire pizza making process.
What I have done is learned as much as possible from the gurus on this forum, Omid, TxCraig and Marco, to just mention a few.......
The deck temp in my Forno Piccolo is about 875F the walls 900F. As far as the process for this particular batch of dough......
3% sea salt
0.1% Fresh yeast
Bulk fermentation 1 hr, balls fermentation 8 hrs at temps in the 65-66F range.
Prepared the dough in the morning, served pizzas at night......
BTW, great progress with your WFO, you are making some pretty good looking pies!