Great looking. Maybe would have benefited of a slight shorter baking time/higher temp but beautiful nonetheless. How do you open your dough-balls? What weight? I really like the diameter (from what I can guess from the photo) and the size of the rim is this Caputo or KAAP?
Since I'm new to Neapolitan I'm trying the entire spectrum to see what I like best. I like the bottom of this bake better than my last, but the top could have used more top heat up front. I'm thinking on the next bake I'll bring the hearth up to 850 again and really bring the heat from the top. I'll probably pull the pizza off the deck around 45 seconds and dome it the rest of the time.
I press open the dough leaving the rim alone, then I do a side-side toss until it's about 8-10", dress the pizza then pull it to the peel and open it the rest of the way. I get myself into trouble if I initially open the skin too big, so when I pull it over it gets very thin. Still learning!
I've been using 250g for a 12" pizza. As I get more experience with this fragile dough, I may drop it down a bit. I'm using KAAP until I can find some Caputo. I'm taking a trip to NY next week so hopefully I can bring a couple kilos of white powder home with me
Josh,
Once again, fabulous looking pizza and beautiful photography. Pizza looks very light and digestible. I could eat 2 of them 
Thanks! I wanted to keep eating more but I had to tell myself to stop because I had too much already (though I didn't feel full)
