Re: Tom Lehmann/Yuval cold fermented pizza dough

just looked, the temp range given is -50 to 600 centigrade, so that cant be the issue.  ill try it next time from further away.

whatever the issue is, i spose the lighter bases on 3 and 4 show that the steel’s losing heat yes, so more time needed between pizzas?
and can i assume that if the IR thermometer shows it’s back up to 280 say, then theres no need to wait any longer, it should still give the same result as pizza 1?

thanks