Thanks for the interest!
I've been busy with life, so it's been tough to dedicate some time for pizza. For the past couple of weeks I've been knocking out batches of 24 dough balls during 1 session. My goal is to be able to knock out 100 doughballs so I can be able to feed 100 people.
My blackstones arrived yesterday, so I set up 1 and have been having trouble with the motor. It starts but slowly fails and starts again. I have to keep an eye on it so it doesn't stall while cooking. This isn't ideal because during preheat, it may stall and not get the bottom evenly heated to char the bottom pizzas. I called blackstone and they are sending me a new motor.
I had dough waiting for the ovens' arrival, so I cooked them regardless of the motor flaw. 800 degrees was my desired temp and I am happy with it. I still have to learn and get a feel for the blackstone, but so far it put out some great pies. I can't wait to post more. The dough was only made 4 hours prior to cook. It's my ER dough.