Thanks Craig..I'm on it
So tried a test pie this afternoon, since doing a for real/dinner bake tomorrow and want to use the BS. I did both changes..lowered the plate so it just cleared the lip (it's not totally straight so I adjusted for the lower side of course..even slightly bent the lip to accommodate..very slightly) .I left the dough on the counter too long and extensiblity went nuts, so the TF was something like .056, but i was mainly interested in seeing how the crust baked.with these new changes...also how getting the correct time and temp in BS would work with the flavor..I've been surprised how much temp and bake time affect flavor.. With that thin a dough, the center was soft and somewhat wet from sauce..any thinner and the sauce would have just been cooked right on the stone,
The pic of bottom shows a pretty unimpressive buckling that happened at loading, but the rim and the area adjacent to the rim show a crisp area that was eggshell-like probably because of late-balling. Launch was at 580 and bake time about 5 1/2 min . In retrospect, I think I could have gone to just over 6 and liked it even more. Tried to do a burst of high heat to give a touch more top color before finishing but I was maxed on the BS dial. For next pie, will probably leave regulator a little more open to give me more leeway on BS control.
Thanks to everyone who's been so generous helping me with getting my BS up to speed.. Chau, Roy, Capt Bob , Tin, Jeff, Crispy , Norma, Craig, Mike, sorry if forgotten anyone. Clearly, it takes a village. And based on all the difficulty I've been having with this thing, I'm the Village Idiot.
I"ve got a long way to go with the BS, but now, thanks to you all, I'm back on track!