Own a pizza shop that features Detroit and Tavern style pies, but the existing shop I took over had a gas brick oven already installed, that easily reaches up to 550C. Been swapping between my deck ovens and brick oven for my pizzas, but felt like I’ve been under-utilizing the brick oven. Finally got around to experimenting with a more traditional style of dough and it’s really showing the true power of this style of oven

It’s still a work in progress, and any advice or criticisms are welcome!

This is a 100% sourdough starter (poolish using a mother), around 63-65% hydration using local bread flour. Dough was bulk fermented for 24 hours, before being balled up and cold fermented for another 48 hours.

Still working on my forming but with every pizza I make, I feel I’m getting a better understanding of the dough, proper proofing temps and how to make it stretch without tearing.