I am so elated the bake went so well with the firebricks. The pizza tasted just like I had recalled from years ago.
The crust was not chewy at all even though Kyrol flour was used as the flour. The mouthfeel of the crust and rim crust was very good.
The dough ball was left to temper for 1 ½ hrs. at the ambient temperature of 81 degrees F.
The dough ball was easy to open. The dough ball was pressed on first before opening. I did toss and twirl the skin a few times. The bottom crust browned evenly and was crispy across the whole bottom crust. Although the rim crust didn't have a lot of oven spring it was very moist. I might have put a little too much cheese on the pizza when I was dressing it but it tasted good. I used the Conte Heavy Pizza Sauce that was doctored up.
The bake temperature was a little higher than I wanted (until I went inside to get the pizza ready), but I guess that worked in my favor.
There are two videos of two parts of the bake. When they are uploaded and processed I will post them.