Made a couple pizzas on my aluminum plate today. Dough was cold fermented for 36 hours with an additional 2 at room temp before baking. 500 degree convection, 4 minute bake with the final 2 under the electric broiler. Had some launching issues on the pepperoni pie and lost a few slices so I added a few post bake. I didn't open the balls up enough so the pizzas are a bit thicker than intended. Good oven spring, very soft and tender crumb with a slight eggshell exterior. Very tasty, probably my favorite dough to date.