Thanks all for looking. The 2Stone likes the shack as evidenced by the pie it cooked.
65%Caputo Pizzeria flour/35%KABF
1.5% fine sea salt
1.5 % bowl comp
Flour temp prior to mix 56.3F
Water temp 118F
Dough ball temp after knead 81.5F
Dough ball weight 372g
Cold ferment in fridge 40F 22 hrs
Bench rise before bake 2 hrs
Stone temp approx 650 at launch
Bake time 5 min
Observations: WOW! My cook shack/2Stone done good.
Crust light, tasty and a slight crunch.
Toppings delicious, BUbba's sauce, TJ Ciliegine whole milk fresh mozz, Vermont smoked Pepperoni, spicy Italian sausage, green onion, Calibrian chile oil, home made.
Wll definitely do again!