Quote Originally Posted by MadeOfCheese View Post
Caputo 00 and the exact (!) amount of yeast, using my 0.01g drug dealing yeast measuring scales. Dough was nice consistency at the end.
I did have the Sage base temperature at the lowest setting, which means it took about 2.5mins to cook - could that be a factor do you think?
Yeah could be that, just put it on the default wood fire setting and it should blast away and get that crispy yet light finish. SHould cook in 2 mins flat, more than 10 seconds extra and it should char.

The other thing is did you do the prove in the fridge or at room temp? Maybe dough wasn't at room temperature which could affect the cook