the oberlin weather was in the 60's today .three hours oven heat got my floor to 875 where i kept it until my final pie which i cranked the oven up to 950 floor and a roaring fire.the last pie was a 45 second job.
my dough routine is 65 % hydration 2.8 salt 1 ounce of yeast for 15 pounds of flour. 45 seconds in my vcm. 1 hour bulk then 265 gram balls. i put them away as soon as i am done with all of the dough.it goes in and the cooler takes time to get the dough down to temp. on sunday i bring it out at 1:00 to room rise for service at 4:00. i think that my 45 second pie cooked alright but a craig 45 second pie looks much more balanced .that is the advantage to the italian ovens.or craigs ability
my truck was dropped 2 feet off of a lift when i was having maintenance done last year.i had it repaired this winter thru the service centers insurance. bricked all the way around the bottom foe a better finished look. from 24 inches the front of the body had to be completely replaced. the oven sustained a external crack but the dome and floor were, and are are still perfect!!