Still working on improving

I posted here either Wednesday or Thursday last week, general vibe was that it was undercooked, as well as some other suggestions (diastatic malt, cold ferment).

So I tried against last night. My wife Made dough Friday and we left it in the fridge till Sunday evening, she used the diastatic malt, I cooked it for around 8 minutes at 550 in a Ninja Artisan pizza oven. Crust was definitely better, but I think there’s still plenty of room for improvement.