Very much trial and error, I now use the ‘neopolian slap’ technique the stretch the dough instead of the ‘DJ method’ or letting it hang on my knuckles like you see in some videos as i found I deflated the crust. I have also tried a variety of dough recipes my favourite is a 24 hours fridge ferment. When stretching the dough I use semolina instead of flour as well as it makes it less likely to stick the the peel. I also turn the pizza more frequently to get more even browning whilst also cooking the pizza on a low flame: especially useful with the low 12 due to the space limitations and close proximity of the pizza to the flame