More than once I have said on this forum that the Caputo 00 Pizzeria flour was, for me, the most difficult, and humbling, flours to work with. And I think it is because of the reasons I mentioned in my earlier Reply #13. If I had the right oven, I am sure that I would have overall better results on a much more consistent basis. And if we all had the right ovens, there would be far less discussion and debate about dough formulations and management. We would all be cranking out first rate pizzas like Bill/SFNM does, despite his modest and thoughtful protestations to the contrary. I suspect then the debate would be about starters and oven design (as it is now on other threads), optimum hydration, types of wood to use, the best 00 flour to use, pizza toppings, etc.