believe me I burned up many a dough figuring out how my LBE works best for the type of dough I make. I held a big party on Saturday and made 18 pizzas in my LBE. 64% hydration, 20 hr room temp bulk fermentation, 4 hr room temp balled. Mostly margheritas, but also some pomodoro with marinated baby kale for the vegans and also some white pies. All Francia bufala mozzarella, that stuff melts perfectly! Caputo 00 blue bag flour, san fran sourdough starter (3% active), and Rega san marzano tomatoes. First try at home infused chili oil; it was a real hit.
I heat my LBE up at full blast for about a half hour until the deck is almost 700°. My bake time is about 2:15, and I turn each pie about 3 times. I leave the burner at full blast the whole time, because each pie will drop the deck temp slightly and it needs the temperature recovery time between loads.
Here's a pic I took of my LBE's lid when I first made it a few years ago. I am planning on building a second LBE so I can run 2 at a time, maybe do some music festivals/farmers markets later in the summer if I can find some time. Running one I am limited in my output; cook time is about 2:15 but my average output is about 1 every 5 minutes, so it took 90 minutes to make 18 pies... that would make some pretty pissed lunch customers! Two LBE's and a 3 person team, I think I could be way more efficient. We'll see! I'm tempted to build my 2nd LBE with the ash catcher in the lid as opposed to the bolted pizza stone, but I don't want the two ovens to run differently. I might just experiment with a couple build options and see what I like best.
It was a great party and I did my Italy slide show to my friends after. Night ending "sampling" grappas... Good times.