I just reheated the last 2 slices from my pizza above at #15841. While it is impossible to remember each and every pizza from my admittedly checkered past, I honestly cannot recall one that I have made that I liked better. Flavor and texture, including the interior crumb as well as the crispy bottom and edge, were excellent. Limited toppings contributed to the overall enjoyment of the pizza. I wish I had another piece in the fridge I could reheat tonight.
I think I will mix up a big batch exactly like this and CF until and through when our kids are home for Christmas, ranging from 12/18 until 12/25 early. Begin poolish 12/10, make dough 12/11, CF And use any time between 12/18-12/24. This was baked at 500° convect roast for 10 1/2 minutes (400 g dough ball) on a screen on tile for first 8 minutes then directly on the tile for the last 2 1/2 minutes.
Kids are going to want something from the Ardore oven too. I will look through my notes to find which of the dough formulations that were successful were the least complicated and have a batch ready.