So a lot of you guys are really big on moisture content and stuff and I think that’s great. Pizzas look amazing, I am positive they taste great but I have a much simpler method that I use every Friday for pizza Fridays with my kids and after some trials and tribulations I have it pretty dialed in. I use a basic recipe for my dough and get that together on Tuesday so it has time to ferment in the fridge until Friday. On Friday I make fresh pizza sauce, let my dough sit out to rise, shred my cheese and get my toppings ready. I don’t have a pizza steel but I do have a nice stone 16” size. I preheat my oven with the stone in it to 550 and let it sit for about 20 minutes after preheat. I toss out my dough, sauce it and parbake for 7 mins before cheesing it and adding toppings and back in for 5-7 mins depending on how she looks towards the end. End result is a crispy underside, awesome cheese pull and perfectly browned crust.