You were right!
The pizzas weren't that bad to load on the BS bottom stone. Thanks for your help on that!
I was only off a little in loading the pizzas in both of the bakes. I sure don't know why but I took my 16” metal peel out the first time to try and position the pizza better on the stone if it was exactly centered as soon as the skin set. That peel sure didn't work out well for positioning the pizza better, but it did the job okay when the bottom skin was set a little. I don't think there is any way the pizza would slide off the stone like some of my pizzas did in my home oven. The heat shield takes care of that.
I loaded the first cheese and sauce pizza at 696 degrees F. In my opinion that is a little too hot for the formulation I used for a NY style pizza. The pizza was good though and the crumb was moist. The bottom crust was crispy.
The “Smokey Joe” pizza sure baked well at the temperature of 637 degrees F. The crumb was even moister than the first pizza. I had taken my 14” aluminum peel out for the second pizza and that worked much better in positioning the pizza right on the stone as soon as the skin was set.
I found it interesting that the “Smokey Joe” pizza was something like Best Pizza was, but better in the flavor of the crust, moister in the crumb and crisper on the bottom crust. For such a short fermentation time there sure was a good taste in the crust. The bottom crust sure was nice and crispy, but so easy to bite. I think this was the best NY style pizza I have ever eaten.
I could see someone taking the BS mobile to make NY style pizzas.
Both of my dough balls had a little bit of a bubble on top after they warmed up, but I pinched them closed.