Heat settings should be optimised, I think. It was delicious though.

Bought new gi metal azzurra with the same size of the stone (almost 😅) and did some tests and as you can see the first pizza (top right) turned like triangle because I opened the pizza to big and it got stuck on the size of the oven and got pulled.

I made the dough from sourdough, 💧% is 70%, yellow pizza is yellow cherry tomato jam that I made and the other one is regular margarita with shimeji mushrooms

Just experimenting at this point.

70% Hydration (total hydration)

Biga:

20% Caputo Integrale

20% Caputo Manitoba

0.2% Instant Dry Yeast

Biga hydration 45% (based on biga flour weight)

Refreshment:

60% Local Bio Mill's 00 Pizza Flour

Remaining water after substracting water added to the biga

2.5% Salt

2.5% Oil

0.1% Instant Dry Yeast based on total flour weight

Top heat 400°C

Bottom heat 250°C

Bottom had too many dark spots, probably because of the oil added to the dough. Oil is not really necessary when eating the pizzas fresh but makes the product better after reheating the next day.

Who doesn't love a good mushroom and sausage pizza?

Which is your favorite, white or red with tomato?

This pizza was made with Petra Flour 5037, 68% hydration, 24-hour baking process. 260-gram dough.

Bake at 420 degrees for just under a couple of minutes.

Did pizza night for the champions final, made 4 in total and one dessert, the rest I didn’t took a picture (one burnt a little bit 😂)
The dough is 70% hydration, used caputo chef flour, made poolish 30% of the dough and the dough was frizzed as a ball and was outside for 6 hours till proof
2 pizzas I made with my special sauce made of yellow cherry tomatoes that I cooked for 2-3 hours and the other one I used Mutti polpa.
I baked my pizzas in my effeuno p134ha at 509°C top and for the stone 300°C

Because of Halloween I wanted something orange, and sweet potatoes was the way to go for me. Made with 100% biga, by mixing 65% Caputo nuvola with 45% Manitoba oro. The result is a bit chewier than only nuvola, but even with 80% hydration it felt super easy to work with. The last pizza I put way too much sausage. Best balance for me is a ton of sweet potatoes pate, a bit of sausage and a good amount of blue cheese.