The new stones worked great!! I tempered them and made a batch of dough on Saturday and then made the pizzas on Sunday and they turned out VERY good.
This was my first ever attempt so I went strictly by the book. Peter Reinhart's American Pie. I used the Neo-Neapolitan dough recipe and the basic marinara recipe for the sauce. Heated the oven with my 15x20 on the bottom rack and my round on the top rack to 550 for 1 hour before putting the pizzas in.
The first was your basic Margarita in the heat with prosciutto de Parma added one it came out. The second was mozzarella and asiogo with pepperoni, onion, and olives. The crust came out WAY better than I expected for a first tryÖ crispy and chewy with a nice airy rim and well dispersed char.
All in all a very encouraging success! Bear with me on the terms Iím using. Like I said Iím very new to all of this. Hopefully Iíll have some pictures of my next try.