u/Both-Entertainment-3

How does this translate to what you know or see, what do you generally think about this claim?

Electric pizza oven I bought some time ago from a local electronics store about 200$.
I forgot to take a picture of the bottom of the pizza.

I’ve made a total of 4 pizzas so far — this was the fourth one, and it came out the best.
The others were fine, but only because I didn’t preheat the oven long enough.
Next time I’m giving it at least 45 minutes to heat up.

I used a stone baking surface, because the metal one basically burns the bottom and turns it into charcoal.

Flour mix:
• Pivetti bread flour
• 10% whole‑wheat Caputo
• Hydration: 62%
• Same‑day dough, no preferment
• About 12 hours fermentation at room temperature

The dough came out very strong, with some of the best gluten development I’ve seen for a 12% protein flour.