Absolutely. My method is a little different because I use a Big Steel Keg for cooking. Stone temp is around 650-700 and air temp is in the 600's also. For the bake, about 1 minute on the stone and then I put a screen underneath to keep the bottom from overcooking and then usually finish with a 4 minute cook.
Here's the recipe:
Mix all ingredients together until combined and starting to form a ball, 30-60 seconds. Allow dough to rest for 5 minutes to fully hydrate the flour. Knead on low speed for 6-8 minutes until a smoother ball forms. Dough should be between 80-85F degrees. Divide dough into 400 g balls, coat lightly with oil and place in plastic bag or Gladware container. Refrigerate for one to ten days. Better flavor develops with longer fermentation in the refrigerator.
On baking day, remove container of dough from refrigerator 2-3 hours before baking time. Allow container to sit for 1 hour at room temperature. Re-ball dough, spray oil in bottom of container and place ball of dough back in and cover. Let rest for 1-2 hours before baking.
Makes six 400 g balls 62% Hydration
King Arthur Bread Flour 1425 grams
Salt 4 teaspoons
Instant Yeast 2 teaspoons
Water room temp 884 grams
Canola or Olive oil 4 tablespoons