2 pies (12 inch) from my FGM 700C - 3 minutes at about 725. Varasano's recipe and mix process. Three day cold ferment.
62% hydration (taking into account the starter in the recipe).
Flour was 70% KABF / 30% GM Neapolitan Hearth.
9% Ischia starter
1st pie - mozzarella, parmigiana, olive oil, wfo roasted asparagus, prosciutto
2nd pie - mozzarella, parmigiana, olive oil, thin sliced potato, garlic, thyme