I'm making Chicago-Style pizza today in my Woodstone oven. I've got two dough balls in the refrigerator that have been there since Sunday evening, one for the Spicy Calibria Sausage pizza and one for the Spinach & Ricotta. I plan on cooking them in the Woodstone at 475 with a low flame, rotating 1/4 turn every 5 or so minutes. Any other suggestions or tips? If not I'll assume I'm on the right track and will let you know how they turn out.