I made my first batch of Craig's dough using Caputo 00…everything seemed to be going well; 48 hour cold (45 degrees or so) ferment of 280g dough balls; 2 hours at room temp; stretched well to about 12" diameter; pretty thin, but not tearing. Loaded with 1/3 cup of sauce, thin slices of BelGioso mozz, and launched at 800 stone temp. Waited about 30 seconds, then tried to check the under side of the crust and reposition on the stone…then all heck broke loose. The edges of the pizza were doing quite well, but in the middle, the pie stuck to the stone, the crust fell apart, ripped open, and the fillings spilled out onto the stone, creating a horrid mess that quickly burned and scorched. Ended up with sauce and cheese all over the stone and only a ring of well-baked (and very tasty, BTW) cheese, sauce and crust, around the pizza perimeter.
WHAT A MESS! And to make matters worse, this was the first pie I made for company, after a dozen or so solo successful bakes.
Any ideas what this sounds like to you pizzaioli?