thank you, she is a princess and will turn 1 month in 2 days, and gave us her first smile yesterday:)
as for our issue...
my oven is home regular oven the max temp is 270cl deg but i have shamout stone 3cm thick. the setup is 7 cm from the broil on the uper oven rack, pre heat hour and a half i never gave a ir check but i think its somthing between 300-340 cl deg.
the dough is israel (local) bread flour, 500 gr
58% water, 2.8% salt, 1gram idy.
room temp rise which this time here is summer between 25-29 cl deg.
i made the batch in food prossecor 10-15 high speed (all ingridiants at once)
then couple folds by hand, 2 hours rest and devided into 2 balls, each ball 390gr.
another 5 hours rise and poped into the oven.
i never open the oven until the pizza is in.
3:10 min bake.
i hope that will help you understand my dough, you can also read past posts in this thread in this stage which is about 20 pizza's back its just fine tuning like i said but all and that is pretty much the same.