This pie was 60% hydration, .2% IDY, 2% salt, and 100% KABF. It was my best yet, although I still have a really long way to go. I made two pizzas using 200 gram dough balls, stretched to roughly 10", which gives a thickness factor of .09. The first one came out rather pale because of too much bench flour, but this one had pretty good color. I don't know the exact temperature of the stone when I slid the first pizza in, but it was enough to generate a bit of char. The oven itself was set to 550 degrees and was allowed to preheat for 45 minutes prior to baking. I then topped it with Cento all-purpose crushed tomatoes which my mom found on-sale when she was shopping, as well as dry mozz and pepperoni from the local Italian market. I added table salt and sugar to the tomatoes just prior to putting them on the pizzas.
I made the dough balls by mixing water water and salt together and then adding the flour and yeast. I then hand-kneaded using TXCraig1's slap-and-fold technique and proceeded to divide the dough into the 200 gram balls. They were then placed in the refrigerator for 2 days in circular containers and taken out 1 1/2 hours prior to forming skins. The spring wasn't as good as I would have liked, but these were made mostly to practice using the peel before moving to the WFO.
Sorry the second picture is so blurry; it was supposed to demonstrate the crumb structure.