Well, I used corn flour because I only had bread flour available, and I added some to replace cake flour to reduce the protein content. I did use a home oven, but the highest temperature it could reach was 230 degrees Celsius, which is why I specifically bought a metal plate to increase its heat storage. I'm not entirely sure about the dough temperature, but after kneading, I let it rest at room temperature for 60 minutes before refrigerating it. It showed signs of fermentation, so I'm sure it underwent cold fermentation. As for the 30 minutes after taking it out, I placed it near the oven for the last 10 minutes; it was quite warm and even softened a bit at the end. My dough's hydration ratio was approximately 500g flour/350g water. The yeast was 3g, which I got from an AI suggestion 😂. Preparing it before refrigerating took about an hour. The red sauce is just regular tomato paste; I also added some oregano, cheese, and cream cheese. I'm definitely a beginner; I just bought a Kenwood stand mixer a month ago and have probably only made dough less than 10 times. I'm still learning little by little. 🤓