I was scared of burning the pizza, really hard to get the oven hot, then is really hard to avoid it turning anything into coal.
It was actually tasty and crunchy, the Doug was just one of those ready flour with yeast, I gave it time to ferment and maybe 3 hours in the fridge, then 1 hour to come to room temperature, next time I will buy one of those digital temperature probes and will try again.
by Neat-Bunch-7433