Ok, maybe two more hours then I'll have it.
12 more pizzas today and am learning lots. Like turning, launching, doming-nothing like doing I suppose. The weather was nice today and I noticed the oven heated up quicker without being hammered by a cold wind all day. I cooked hotter than I wanted with the floor being upper 7's - 8 and 900+ in the dome. Question-Do you normally have a big rolling fire going across the dome? It seemed instead of doming for say 3 seconds I was doing 5-7 and then rotating to get the other side. The temps seem right as far as heat balance and with this oven having such a low dome I didn't think I would née to cook off the floor for so long. As I'm typing this it occurred to me maybe it's as simple as cooking further away from the fire? Any ideas? This is unmalted BF.
The dough was really tasty but a tad over fermented. It was super extensible and at 70% hydration I can see I need to dial it back...at least while I'm learning. Still got good oven spring and kept it tender too.
Anyway here are some pics. The black flecks you see are semola rimacinata that I was using on the (wooden) launching peel. It would come off the peel when I launched the pizza and end up on the floor of the oven where it burned. When I went in with the turning peel I would blow it back on the crust.