I'm planning to bake some more pizza this Sunday. I will keep a log and accurate bake times and take pictures and record temps this time. I think I have a lot to learn, but it seems my primary problem is cooking them too long. I've never domed my pies before, so that will be a new technique for me. I need to keep them out of the rolling fire though! I think after Sunday Ill be a lot closer to figuring out the correct bake times. I think my biggest problem last Sunday, was that I left them in the oven too long, most pies in a good 80-90 seconds, possibly more.
Craig, thanks very much for your advice. You think I should run my oven at 800? I will try doing that. I thought i had read somewhere about chemical reactions in the dough or something about the magic of 850° and higher temps being a necessity for neapolitan style pizza, but I didnt really understand what that meant. I think it was a post by one of the forum regulars, possibly Scott? I will try baking at 800, and try different times and doming and see where that gets me.
I ordered a perforated peel to play with. What the heck, it can't hurt, and would be preferable to my short handle wooden peel which occasionally hurts to use from the oven heat. I could wear a glove, but that would limit my dexterity. My other metal peel I associate with all my bad dough days, and I don't want that bad mojo transferring onto my "new dough"! Plus it seems a bit too adherent to the dough. Until the perforated peel is delivered, I'll try shaking off the excess flour before I dress the pizza, and also off the peel as well.
I am also planning to do a 48 hour ferment this time at a lower temp. My last Neo dough fermented at 75 for about 20 hours before I balled it (longer than I had planned) then another 6 or 7 before I baked. By the way, is there a trick to measuring out only a few grams of the starter culture for making the dough? I'm sure I had more yeast than I intended. I used a metal spoon and much of the culture stuck to the spoon.