Words can't describe how satisfied I am with this bake. This was a 5 day fermented dough with 76% hydration, and using about 4 different flours. Semola made it super crunchy too!
Gonna be completely honest, this works better than the Arc XL when it comes to making a crispy bake. 1 hour preheat, 6-7 minutes at 550f, and 2 minutes with the broiler on high. I turned it 180 degrees once, but that's all I did. With a gas flame, you're gonna need to babysit the pizza, and watch it over. Fun, but if you're slinging out multiple pizzas, it gets tiring.
Reheat time was about 20 minutes, just to make sure the ambient temperature was consistent, but I'm very very happy with the results. The bottom literally looks like something I get out of my gozney.
100% biga, 76% hydration, 0.22% IDY, 2.5% salt, 2.6% EVOO
78% petra 5037, 10% petra 0102, 10% petra 8610, 2% petra 9
by FutureAd5083