Thank you all for the kind words!
@Vitus: I am very picky about taste and my motto is that if people don't eat the crust, you have done something wrong. I can tell you that the taste of the pizza crust was phenomenal. Unfortunately I don't have mozzarella di bufala or s. marzano tomatoes (yet?), but the toppings were also very good. The crust was crispy on the very outside and just a little bit chewy and oh so delicious because of the camaldoli sourdough starter. Of course you could taste that bit of charring and people who tasted it could swear that it was cooked in a wood fired oven (it was not!). I've had pizza in Italy (my aunt has a pizzeria there) and i've had it as close to naples as Caserta (in the province of naples, but not quite the city) and I can honestly say that this pizza I made was the best pizza I've ever had.
@scpizza: Thanks for the tip, I will try to go hotter. What qualities will improve by doing this?
@tonymark: LOL, I'm not sure what temp I cooked it at. I used a Baker's Pride deck style gas industrial oven that only goes to 650F, but I found a hidden screw that (apparently) lets you -- ehem -- "calibrate" the temp. I know it is much hotter than that now, but I don't have an oven thermometer that goes that hot. I've got to invest in an IR thermometer. If that weren't enough, to really show how green I am at this, I don't even know the hydration of the dough, but I would guess 62%+. That said, it cooked for just over 3 minutes. As concerns the flour, I haven't found Caputo flour yet. I am in Canada and it seems to be a little tougher to find here, though I haven't tried that hard. I used a "Rogers" brand bread flour that has 13gr of protein for every 100gr. I actually made another batch of dough yesterday morning (that I will use today) with a flour that I found at my local safeway which says that it is made from wheat flour plus gluten flour. This also has 13gr of protein, but I'm guessing a larger %age of the protein is from gluten. I was able to get it to 71% hydration, believe it or not, so it will be interesting to see the results.
