Good Friday evening Randy
No, nobody got back to me, so I did a little of "Googling" around and came up with a range of 105-115 that is agreeable for yeast..... don't know how good that info is, but maybe it's pretty bang on. So I have started using my diary thermometer that I used for my homebrewing to measure the temp of the water before adding in my yeast.
Anyway thanks for asking Randy.
Btw, I made 2 pizzas tonight ( Friday ) using retarded dough, ( geez that sounds bad ) anyway I made the dough last night ( Thurs) so it's been in the fridge for over 24 hours and wow, a great pizza. My wife surprised me with a pizza stone and paddle tonight - wowie.
$23.99 for the paddle alone, or $24.99 for paddle and baking stone in a set.... well I guess you know which I received .....
Please feel free to check out my images here :http://www.powershotgraphics.com/pizzastone/
The stone is ok, ( I mean it's great dear ! ) hehe, but it's a tad on the small side, so I wish to take Steve's advice and get some unglazed tile as he is using in his oven.
Here is an image of one of the pizzas.
Both where Hawiian (spelling ? ) - ham and pineapple, - one was a regular pizza,
and other was deep dish - I soaked the pan with oil for deep dish, and the oil litererly came up around the side of the dough - wow, was it goooooood !!!