I recently had some good and some bad experiences with my pizzamaking.
Good first, I think I am getting really close to a reliable dough that proofs and bakes the way I like. It is done in 24h or less, is full of air, well fermented with good taste, good to handle and bakes with much spring and leoparding. The last pies I made rose so strong and quickly I wasn't even prepared to turn it and it was done in under 50s with a stone temp of ca. 520°C. It is not really pretty or evenly baked, I was just to slow.
The last three batches worked liked that and I have finally some confidence in the dough and start to understand it a little.
I switched from IDY to fresh yeast and it makes such a difference from handling to baking for me. I have suspected my IDY to not work so well for some time now and I dont think I will use it anymore apart from emergencies.
Bad news is, after all these experimental bakings lately, my 1200W top heater burned through.
Not sure about the reason, it was not in a spot that was bent or closer to the dome or the other heater. Maybe in its intended purpose of home oven or whirlpool it is better cooled by moving air or water but otoh it is heating much longer there. In my case it was never longer on than ca. 3-4 min.
It survived around 70-100 bake cycles.
As a replacement I will try a 1500w element that is shaped in a double circle, so it is longer than the 1200W was. I am hoping/guessing thus it will stay a little cooler on the surface although being slightly stronger. Additionally the extra circle should help with the cold spot in the back of the oven that can clearly be seen in the less browned spot on the corniciones in my latest pics.