Excellent job with those pies!
Just 2 quick questions:
1) Which mods do you absolutely recommend on a stock BS?
2) Could you post some pics of your "wallmart spatula" deflector?
Hello Mangia, Thanks. I will soon post pictures of the deflector mod.
The BS is good out of the box and will yield good results as is. The only problem may be a higher top temperature which might cause burning especially with sub-par toppings.
I use only buffalo mozz, which given the moisture is already less prone to burning.
Anyway, that's where the deflector comes into play. It will redirect some of the heat in a specific location around the side, therefore the cornicione.
In sum, tests run by user Tampa show that the #1 feature is the height of the plate (not a mod, just a setup). I recommend about 1/2 (max 3/4 inch) from the metal body.
You can use the deflector to redirect the heat. People also put some metal nuts to create a small air buffer between the bottom stone and the metal plate
Optionally, you can add a a ball bearing but that is to increase the life of the motor not the pizza.
I also think that the heat dynamics are so good, that I take full responsibility for any shortcomings in my pizzas. I truly believe that we the right dough and technique, the oven makes a good NP-style (minus some of the the wood/smoky flavor)