Reheated Slice of pizza made yesterday in my attempt for a pizza like Pizzarium

I reheated a slice of the pizza I made yesterday.  It still amazes me that this slice is so moist and really didn’t change in taste from yesterday.  With each bite there are more holes in this kind of pie.

I am going to make another dough with about the same formula, only in a smaller batch to try in my home oven.  I only have a 16" pizza stone and will try to see what happens in my home oven, if I can get anywhere near the same results.  My home oven only goes to a little over 500 degrees F.  I might up the hydration a little to compensate for the anticipated bake time.

I might try Farina “00" granoro flour in my next attempt.  My last attempt I used durum flour.

Pictures of unheated and reheated slice today.

Norma