Well, last night's cook was a bit bumpy. Had planned to do 6 and only made 3. Let's get the dough details out of the way.
Flour: 75% KABF, 25% Bob's Redmill Semolina
Yeast: ADY .4%
Olive Oil: 2%
Mixed for a few minutes in the Kitchen aid with a dough hook, then an autolyse, then a few more minutes on the hook. Balled into 265g balls and into the fridge for 4 days. Despite cooking issues, was the best tasting dough I've made yet.
I pre heated the BS to 650 and then turned down the flame until it would maintain that heat, or about there. Which brings up a good question. Where are people getting their reading from? It will vary from the edge by the flame to the opposite side by 50+ degrees. My readings were coming from the flame side half way to the middle for what it's worth.
First pizza I made was a Margherite with Bufala di Mozzarella. Have never used Bufala nor made a Margherite. The Bufala was delicious and very watery. It was beautiful before it went in. After? Not so much. No distinct melted cheese, just a soupy mess. Taste was only so so. Was amazing to watch this first one cook. The crust was rising and browning in ways my pizza never have before and that was very cool to see.