My best pizza yet. I lowered the hydration, which made the dough easier to manage when stretching. But the biggest game-changer for me was the use of a pizza screen. No longer did I have to worry about transferring it onto the peel, then stretching it, followed by launching it in the oven and trying not to mess up the shape.
With the screen i was able to stretch it out a bit more once I got it to the point I was comfortable with stretching. The screen kept the dough from shrinking and kept it in shape. Once on the screen i placed it on the stone to par bake for 4 minutes. I then removed it from the oven, put the cheese and toppings(sauted onions), then removed it from the screen, and then onto the steel on the top rack.
The pizza screen i have is 18" and won't fit my oven. Since I won't be making any 18s i ended up just bending up a small portion of the screen to make it roughly 16" and able to fit in my oven. This is why the pizzas have a flat spot.
by SnooCakes2213