I've been working on making pizza at home on and off for the past year or so and I was finally pleased with the result this past weekend. I would have been happy if I ordered this at a restaurant and I was able to make this in a normal oven at 550°. My results have gotten much better since I got a heavy pizza steel for the oven. I'd highly recommend one to anyone trying to make good home pizza. This batch of dough had also been fermenting in the fridge for 72 hours which I think helped. Now, I need to work on being able to consistently replicate this result. Anyway, I was pleased and just wanted to share since I don't have too many people in my life I can share with.
by Jefferson2933