Decided to try this dough for a change, normally I use a cold-fermented dough. Dough was great to work with, very airy.
Baked at 250 C on a preheated 3 cm thick chamotte clay stone. Switched to broiler (electric oven) on launching the pies. Topped with tomato sauce, salami, mushrooms, bell pepper, basil and shredded mozzarella.
Looked great! Taste was a bit less then my normal pizza's. Was a bit too chewy. But perhaps it had to bake longer and could have baked longer without the broiler on.