John I would love to see some pictures of your oven and a quick video of how you prepare and cook your pizzas. PLEASE? :-)
Thank you all.
If I can get the right person to film me, I would not be adverse to putting something together. But you can search YouTube and find a wealth of info on preparing and cooking NP pizza. The dough used for this pizza is really easy to do. The only difference from the instructions below is that I used 10% whole wheat flour.
24 hour workflow at 67 degrees room temp.
100% Caputo pizzeria
5% of water natural starter (or .02% IDY)
Dissolve yeast in water. Add in flour then sprinkle salt on top. Mix with hands until combined and incorporated. Rest 20 minutes, then stretch and fold a few times. Repeat rest, then stretch/fold. Repeat again. The mass should be smooth by now and about 2 hours may have passed. Ball (not too tightly) and let rise until you are ready to bake - preferably around the 24 hour mark.