I didn't bake this week (went out to celebrate our 10th wedding anniversary), but I wanted to post more details about my bake last weekend.
It was an unusual bake as I made a Greek pan pizza and a NY white pizza for Mother's Day weekend. Given my previous Greek pies were using a lot of oil in the dough, I decided to compromise and meet in the middle. Plus, I baked the Greek pie first and put the NY in immediately after, with a cooler stone.
Changes/unusual aspects:
55% water and 2.75% oil
TF lowered to 0.095, but I probably stretched it an extra inch, which implies 0.0825.
Stone temp was only 400, so I used oven temp of 460.
I got distracted a bit, and bake was just a bit long (more cheese browning than I want for this pie) at 10 minutes. Half was directly on the stone given the low temp.
I flattened the rim more than usual, and it was good.
The crust actually came out really good. I need to lower my TF. I may experiment with more oil again. I liked the edge stretch again, it was a pretty even slice. (The undercrust was rather good, but I don't think I'd regularly drop the stone temp down this far.) As far as the white flavor goes, I don't measure anything, and I seem to alternate between under and overtopping. This one could've used a bit more garlic and oil, still good though.