Thank you John, I will give your dough a try this week. After reading for weeks on end on here I have seen so many different ways people make their dough it is confusing. I have scrapped all my previous methods and start with a clean slate, yours, and will try very hard to make that one work.
The Neapolitan ones look amazing but very tricky to create unless your in an environment where you can keep your temperatures at a constant level not to mention an oven that needs to be fired up all the time.At home we only have a wood fire slow combustion heater and no aircon to keep it at a certain temp. So temperatures go up and down. At the moment the temp inside the house would be around the 60-65 F so on Friday night I will take my dough trays out the fridge this week to let them warm up and hope they behave on Saturday morning. I might still par bake a few of them just in case they won't stretch out.
On Saturday I fire up my oven around 6:30 am and is usually ready to go around 9 am.
I did how ever heat up the floor to 600-660 F but this week I will try to hold it around the temps you are using and see how they come out.
Thank you for that info and I will let you know how I went this week, with some pics if I can.
Busy weekend ahead, for me anyway, market on Saturday morning where we usually sell about 25 pizzas, an afternoon planned at my permanent spot for the first time with bonfires and bring your own wine bubbles etc, should be interesting, might sell another 25 minimum and then Sunday an all dryer at a different market so aiming at 75 pizzas this weekend...might have to get a few more dough trays