We couldn't wait so we cooked one tonight. I increased the hydration to 70% as per you suggestion.
I cooked on an aluminum screen for 12.53 seconds at 3012° F. Here is a pic of the beautifully charred pizza.
PS: Do you think the screen is still good?
Yeah...ain't nuth'in wrong with that screen. You might need to reseason it though.
And next time please listen to Craig will ya Tom...he knows his stuff!
We all like our char but I think you went a 'lil overboard with this first bake....keep practicing.