thank you Omid! pizza is just an excuse to bring friends together. pizza night is always a special time.
Eleezy, thanks for the props. My method has evolved along with my time spent here learning from the gifted and generous masters like Omid, TXCraig, Matthew and many others. i'm presently using a direct method with shorter bulk fermentation, 4-8 hours, and then in balls for a total of 45 hours or so. i'm on 61% hydration, between 2 and 2.5% ischia starter, 2.8% salt all mixed in the SP-5 for about 7 min. I cook in WFO at about 850.