Tried posting this in the newbie forum but no response, so here goes:
In a new house and trying to work my way back into the homemade pizza game. At the old place we had a gas oven with a bottom broiler. My goal was to make solid NYC style pizza. With some help from Scott123, I was able to set up an oven-in-an-oven hearth using quarry tiles (pics in the link to follow) along with a firebrick covering for the temp probe. After some tweaking, I was able to produce a fairly decent NYC style pie (Here's a write up and some pics of the oven: http://www.pizzamaking.com/forum/index.php/topic,19236.0.html
Long story short, I went down the low-carb diet road, lost a crap load of weight and stopped making pizza. Fast forward a bit, and I allow myself one cheat meal a week, and what better way to do so than to make some homemade goodness that will replenish my glycogen supply and satisfy my cravings all at once.
We're in a new place now. Electric oven. Top broiler. Made a few pies the other day and they were kinda crappy (most likely bc I used too much yeast I'm thinking, and I went with .10 thickness factor instead of my usual .07). The stone was reading 600. I had it on the second rack from the top (only bc the top rack is too darn close to the broiler wires to allow a decent launch). I used the broiler to brown the tops. The dough had a little spring but lacked that hole structure that we're after. All in all, it tasted more like a bread than a pizza
So, besides dialing back on the yeast big time, going back to my old comfort zone for TF, and maybe adding another day in the fridge (I went 2 for the last one) what else would you vets recommend? Building the hearth again? Covering the probe (and is this safe in an electrical oven)? Super easy to set up, but is it necessary? My gut tells me that it's all in the dough considering I was hitting 600+ temps on the stone, which should be enough for a pretty good NYC style pie. Although covering the probe would kick up the spring a bit.
Any advice would be greatly appreciated. My pizza making self-confidence took a major hit on Saturday. Help me bounce back!!! Thanks folks!