[Johnny L]

Hi James,

The pizzas have been good and are gettting better. Partially because of the great ingredients that I have been using.

Last Sunday my stone peaked out at 586 degrees after about an hour and there was a 15 minute rest time between pizza #2 & #3. I used your Caputo flour recipe and my dough weight was between 11-12 oz for a 12-14" pizza. The only additional topping was mushrooms.

Someone (with experience) told me to use Wisconsin Mozz cheese because of the browning I was getting on top of my pizzas. I used Grande whole milk, low moisture Mozz cheese Sunday with great results.

The stone is at the bottom of the oven because my dough and toppings are cooking at about the same time. I understand that if your toppings are cooking slower than your dough, you need to raise your stone in the oven. Since I'm at the bottom of the oven, it would be difficult to measure the heat from the bottom of the stone.

I will record the rest times and heat after each rest and share my findings with you.

John