Well, I made a full batch of dough today using the lehman recipe found on the home page. I kept the yeast at the lowest ammount reccomended. 62% hydration which included the oil.
The dough definitely felt stronger than my normal recipe which uses almost 20 oz oil.
Anyhow I left one ball sit out for a couple hours, the chilled it off for a bit.
Normally when I cook straight on the stone I use a liberal ammount of a cornmeal-flour mix, or semolina/regular flour
For this experiment i used just a very light dusting of semolina. The pie launched beautifully into the oven but burnt pretty bad. I'm currently not sure if the dough actually needs to proof regularly and not be forced for a quick cook , or if I was way to gentle with the semolia.
Also I am cooking at 600 in a blodgett 1000. I really dont want the temp to go any lower, in fact I would love to be able to cook with the oven cranked to 700