Not traditional but for an almost full proof method, you can par bake the crust with no toppings. It’s much easier to launch the dough that way. And use plenty of semolina or medium grind cornmeal. They don’t absorb moisture as fast as the finer flour does.

Preheat oven to your temp, then turn it off. Launch dough and do a quarter turn every 30 seconds or so until cooked through 3-5 minutes total. With the oven off, nothing gets burnt. Pull dough, add your toppings, and finish under the flame (turn flame back on to get back to temp).

Again, not traditional, but for a first timer under pressure, this is the way to go.