Pete-zza-Need Help With Forumla for Kefir Lehmann Dough

I lowered my deck oven temperature yesterday to bake this milk kefir poolsih dough, with honey. The oven was lowered to 455 degrees F.  I took the temperature on the deck in different places with my IR gun.  My oven temperatures before this bake were around 566 degrees F.

The pizza did brown a little bit better and still retained moisture in the crust.  Now since trying a really low bake temperature I also have more unanswered ideas.  I wonder how such a low bake temperature can also have a good oven spring.  I never would have thought this dough would have good oven spring.  The taste of this pie was good, but not as good as when using Paul’s Manitoba flour with a much higher hydration.

If anyone wants to read the whole thread about me trying the milk kefir in a Lehmann dough with (Pete-zza) Peter’s help, this is the thread. http://www.pizzamaking.com/forum/index.php/topic,12173.0.html

The formula I used for this pizza is on the above thread.

Norma