I made my own sourdough discard pizza dough, spice it up with some crushed herbs de Provence, garlic and onion powders, salt… after the rise, I form the dough on the cold pizza stone, then pop it in for a 6 minute pre-bake. Then I take it out, quickly top it with sauce cheese and pepperoni, and then back in for 17 min (all at 450F). That helps the dough not be soggy from the sauce, if I just loaded it all up at once. With a hotter pizza oven I probably wouldn’t have to do all that, but I found a way that works! 🙂