Oh yeah, maybe I should start working on an actual 'pizza game' also, lol.

Setup is just a regular electric kitchen oven, capable of getting up to 550f (287c) - and that's the temp I cook pizza at. I have a very thick stone I bake on - about middle of the oven. I let it get preheated for at least 30 min so that it's super hot when the pizza goes in. As much as I'd love a dedicated pizza oven, I just don't have the room or the money for it, and I'm getting pretty great results without it, so this is my setup for now.

Thanks!

It's just a regular home oven (electric) and I'm cooking on the biggest thickest pizza stone I could get (placed on the middle rack and preheated for at least 30 minutes). My oven maxes out at 550f, so that's what I cook at. If it went hotter, I'd cook hotter. Takes about 6 or 7 minutes at 550.

I should also point out that because I'm using 70% hydration dough (which is a little wetter than traditional pizza dough) I send just the dough into the oven for 2 minutes to dry it out a little then pull it, dock the crust, dress it with toppings, then send it back in for the final bake. Not sure how common this technique is, but it's something I discovered that works great for my setup.

I am always happy to share my recipes.

My flour is a blend: 70% King Arthur bread flour, 27% all purpose flour (any brand), and 3% rye flour.

And then the following in baker's %:

Hydration: 70%

Coarse Sea Salt: 2%

Starter: 20%

Fat: 2.5% (olive oil is traditional, but I like melted butter more - richer flavor)

Thanks!

I would be embarrassed for anyone to see my pizza stone (and that's also what I cook bread on). Much like how traditional martial artists belts started white but darken over time with use and wear - my pizza stone is on its way to being a black-belt. I keep it clean, it's just really stained. It looks like it's been through hell. The sign of heavy use, lol.