Sorry! I thought I replied to these but apparently not.
Thanks for the nice comments!
Thank you for linking to the Pizza Today article. All of the comments made by Mr. Lehmann make a lot of sense.
Your method for opening skins sounds exactly like what I do. I'll keep your advice in mind.
Thank you for the extra information on how you drain your cheese. It seems counter-intuitive that it would need to drain less when it's fresh, but I've read about the fresh mozz on some NY-elite pizzas being good because the restaurant owners are able to acquire the cheese while it's still firm.
I don't know if this question is directed at me or not, but I believe the pizzas at the start of this thread were 65% hydration.
Thanks for the reply! The fire is situated in the right side of the oven pushed slightly toward the back.
Thanks, again, for your advice. You mentioned that you think a pizza veteran can top on the peel. With a wooden peel would you still advise the practice of building the pizza on a work surface and transferring to a peel?
These are some pizzas I made on Sunday. They were made with Caputo 00 and baked in the WFO with a floor temperature of almost exactly 750F. When I saw the first cheese pizza be pulled from the oven I immediately thought of the first photo of a Patsy's pizza posted by PFTaylor in this reply: http://www.pizzamaking.com/forum/index.php/topic,2517.msg21908.html#msg21908
. The cheese was Stella brand part-skim dry mozz. The hydration, 61%, was lower than what I normally use which I believe resulted in a lack of leapording on the rim of the pizzas. Next time I'll continue to lower the TF (the amount of dough used to make these pizzas was the same as the pizzas in the OP, but you can see these pizzas were larger by about 2" or so) and also try to get some whole-milk mozz somewhere.
1) Dough just prior to being balled
2) Stretched skin on peel
3) Baked cheese pizza
4) Slice of Cheese pizza
6) Four pizzas in a row