Hey all, IR gun came in today, made an emergency dough to do some testing. Please not this is not my best work, but for the sake of some preliminary testing, here are the results. For the record, 60% hydration, rex royal, 2% salt, 1% sugar, 1% oil, .5 ady, fermentation time, 7 hours. oven, and plate preheated rather nicely. the highest temp I saw tonight was 590, that was for a minute while the broiler was on, no pie in the oven. Both launch temps were 560-570. To my surprise, after the first pizza came out, the top of the aluminum was reading 550ish, it really was. the second pizza, the onion, was launched 5 minutes later. This is all I can tell you for now.... Thoughts? Questions? -marc
EDIT: both pizzas were pulled at 4 minutes.