my dough is a standard lehman with 63% hydration and minimal yeast. i have a starter but didn't use it for these pizzas. i'm still learning to use my oven as i've never really cooked with a live fire. i'll try to post a pic of the oven later, but it's modeled after rado's ovens on traditionaloven.com. it's not 100% complete, but it's functional now. it still needs a chimney and a roof, but we couldn't resist firing it up. it didn't get as hot as i wanted, my firewood suffered as a result of all the rain/snow in the fort worth area this past week. my guess is around 650-700 degrees.
i used simple KA unbleached flour and need to try others. am looking for slightly more puff, so i'm wondering if next time is should increase the temp AND the yeast? or just try firing it to 900+ to see if i get the spring i'm looking for.
any thoughts/suggestions are welcome.