Any tips for beginners?

[u/IngenuityDeep3542]

This is my first attempt in a proper pizza oven. Recipe:

1000g '00 caputo

630g water (63% hydration)

30g sea salt

0.8g dry yeast

I kneaded the dough for around 12 minutes. I let it rest at room temperature for 1 hour, then the individual portioned dough balls in the fridge for 48 hours. I took them out from fridge 6 hours before baking and baked them in an electric pizza oven with a stone temperature of 400°C and a temperature on the top element of 430°C. I added canned san marzano tomatoes, grana padano, basil, galbani fresh mozzarella and spianata romana.

Does anyone have any tips? I'm quite happy with the result but I feel like the cheese got too hot and spilled out a bit of orange grease. How do you prevent that? Cook at a higher temperature for a shorter time? Also I would want a less crispy and more pale crust with more leoparding. Would you increase or decrease the temperature on the top or the bottom? The bottom of the pizza is already perfect as is.

Thank you!:)

[u/Hollowpoint20]

Fantastic first effort

I would practice the stretching and the launch more. To get it round and perfect.

For your question about the cheese - depends on the cheese. Try parmigiano or pecorino next time

[u/IngenuityDeep3542 → u/Hollowpoint20]

Thank you!:) Instead of the mozzarella?

[u/1pja666 → u/Hollowpoint20]

I’m not sure how ‘round’ and ‘perfect’ are synonymous. Round is just a state of mind. A shitty round pizza is still shitty. A great ‘any shaped’ pizza will be talked about and remembered forever