Cooked in under 2 minutes, don't know exactly how long, but well under. The dough was *perfect* if I do say so myself. It was very strong, but it stretched easily. It was also very burn resistant; the last batches I made would burn quickly at 380C (and not brown properly up top). This batch cooked perfectly with beautiful charring both on top and on the bottom at 400-425C. The pics were taken at least an hour after the pizza was cooked (we made close to 20 pizze, so a few slices left over is OK). The pizza in the pic was one of the worst ones, especially on the bottom, it was a little too charred. The amazing thing is that it didn't taste burnt at all. The rest were really quite perfect, including the tomato on top, which is Solania brand San Marzano DOP. I actually had guests from Italy here, and they were, to my surprise, raving over the pizze. One of them studied in Naples and had his fair share of pizze there. I was blown away when he told me that there are many pizzerie in Italy that don't make good pizza, but that mine were indeed very good. I'm sure I'm still a ways off from perfect pizza napoletana, but this batch made me very, very happy.
I appologize for the poor quality of the pics, better quality ones will be coming shortly. Please let me know what you think!