These were the next two bakes in the BS. They both were from frozen dough balls that I had leftover from yesterday. I put them in the fridge this morning to defrost. The one was my regular dough and the other one was my Detroit style dough ball of 9.5 ounces. I forgot to bring home my 16” wooden peel from market, so I had to use my 14” wooden peel for both of these pizzas. I should have calculated how much I had to take off of my regular market dough ball for a NY style pizza, but I didn't do that. I just cut part of the dough ball off.
It can be seen at what temperatures I baked both pizzas at. When fiddling around with the red knob I can just about get constant temperatures which I think is a good thing.
My NY style was too thick, but in my opinion it was really good in the taste of the crust and the rim did have decent browning. The Detroit style pizza made into a somewhat round pizza was also good and it almost tasted like a Neapolitan pizza to me and was soft like a Neapolitan pizza. When I went to load the Detroit style pizza, it didn't load round. The crumbs were moist on both of these pizzas. All Trumps flour is used for my regular at market and Occident flour is used for my Detroit style dough. My Detroit style dough is 75% hydration and no sugar or oil is used in the formulation.
I am really liking how the BS bakes.