Would you do me a solid?
How about trying my dough in your oven.
I think it would be very interesting to see your results.
My Favorite Dough Recipe:
100% All Trumps
65% Water @ 68 degrees
Mix 2 min., 20 Min. Riposo, 5 Min. Knead
Ball it up, then into the Refrigerator.
48 Hour Minimum Cold Fermentation
Counter rise at least 1-1/2 hour. (I just made a pizza allowing it to rise in the baking pan for 4 hours and it was one of the best dough I have ever made.)
The above mentioned 4 hour counter rise pizza used a 14 day old dough from this recipe and it was Fantastic.
I would appreciate it if you would give this a try. I am extremely interested to see the results baked in your oven.