Re: Tom Lehmann/Yuval cold fermented pizza dough

interesting, thanks for that.  so im guessing no other pizza oven put their heat underneath then no?  ooni and the like heat from the top so the stones still hot but the tops will cook better too, is that the case?  looks like it was indeed a poor choice on my part then.
still….. as mentioned earlier, its what ive got so i need to make the most of it.

im making dough again after work today, just 3 pizzas this time for tomorrow teatime.  ill try a couple of tweaks, no sugar with the yeast, the rest of the water at room temp rather than warmed up, and slightly less yeast %, see how we go.  ill check the FDT and see how it compares to the previous warmed water.  
all ive got is strong bread flour but im happy with that as it should have a higher protein percentage than 00.

thanks again, ill keep you informed of progress.