First Time Making Pizza in Teglia

I bake pizzas on a regular basis. Baked on a stone on a six burner grill.But yesterday was the first time I have made Pizza in Teglia.I decided early yesterday morning that I would try something different. Made the dough at 80%hydration and after the last stretch and fold the dough went into the fridge for about six hours. My son took it out late afternoon before I got home from work so it had time to warm up and continue to rise. I divided the dough into thirds so I still have one third in the fridge for another day. The pizzas were 600g each.

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