TXCraig- Maybe I'm new, but I've been reading in this forum for a few months, and hearing this staff from someone like you is pretty damn cool!
My oven is from Ambrogi, and it's pretty small (34")
btw, they weren't that small (10.5"), but those conices were damn big! but they got bigger and better with time
Mark- Thank you for your compliments, my dough is pretty much Jay's dough from here (http://www.pizzamaking.com/forum/index.php/topic,9206.0.html
) with a little touches. I put more water and salt, and let the dough have some bulk time in the fridge before I divide him into balls (about 255 grams for a 12" pizza if you want a lot of cornices). I set my fridge for about 54 degrees (the highest it can get).
This dough is pretty fine, but I think I'll start to make some sourdough for my next bake.
In the making processes of making the actual pizza, I do it in the pretty classical way, you know.
I use peeled tomatoes from Italy, fresh buffalo mozzarella, which maybe cost a lot more, but well worth the extra, and some fine quality olive oil. Maybe in the next bake I'll take some pictures of my whole set up for your's judgment.