Still trying to get the hang of using my conventional oven with a 3/8” pizza steel. Dough is a twist on a hybrid sourdough/yeasted King Arthur recipe. Sauce is Mutti Polpa 28oz with a tsp of salt and sugar each, plus two tsp oregano. 5 ladles of sauce (ladle is smallish), pecorino Romano and olive oil before and after bake. Baked on second highest rack with a 475degree 1hour preheat, first 4 minutes with the broiler on high. Rotate, last 6 minutes kill the broiler and switch the oven to 500. Thickness of the crust was my main gripe, I probably didnt press it out enough and didnt stretch it to its fullest (my steel is only 14” so I cant do more than a 13” without requiring a perfect launch and the dough balls are for a 14” recommendation.
by Additional_Sir_6946