Finally got my versa in so I fired it up last night to test her out.
Turned it in full blast for 45 minutes before dropping to medium/low
Didn’t get a pic of the first one that went in but was just a straightforward marinara pie. Came out great but did burn a bit on the bottom as I was expecting so I busted out the screens. Everything that came out afterwards was thoroughly enjoyed by everyone who came through. First few pics are a sausage and garlic confit that was my first test with the screens last few pics are of a plain cheese I made for my buddies kids. Final pic is how the bottoms tuned out when using the pizza screens.
KA 00 flour
400g of Biga in 2.2kg of dough
66% hydration
2.5% salt
0.3% yeast
1% coconut sugar
1 day bulk ferment before balling then followed by a 72 hour cold fermentation
by highleague710