70% hydration, 24 hour bulk ferment in the fridge then 3-4 hours at room temp after making balls. These days I actually use a piece of 3/4" aluminum to bake it on as it's better at heat transfer than steel and it's about the price as a good steel since it's not made for something fancy, you just buy it from a metals supplier. Got my bake time down to 6 minutes with it.
Is that in a regular oven cranked to max? I have stones and they are great for keeping my oven hot.
Yeah, mine’s electric and goes to 550*. I preheat it and once the aluminum is up to temp I set it to broil for the 5-10 minutes it takes to stretch a dough ball and top it. The shelf is pretty high up near the broiler, and after that time broiling the surface of the aluminum is around 750*. I cut the broiler once I load the pizza, and then turn it back on at the 3 minute mark and leave it until the top of the pizza is done how I want it.
Lol I’ve spent too much time figuring all this out but I can make really good pizzas now.
