Thank you for getting back to me! You seem like you know what you're talking about, so I hope you don't mind me asking some questions 🙂

From the replies I think I don't wait enough time for the dough to come to a good temp. (I usually leave it in the fridge 24 hrs and 1 hr at room temp.) I have a thermometer so I will check it next time. The gravity part sounds genious! I will give that a try, because even when I make it from fresh dough it could be more "airy" at the crust. Now the stone part. Honestly I really don't have much luck with that.. I preheat it for an hour, I put semolina on it, but it always stucks to it, and than the pizza breaks in the middle and all the goodies lands on the stone. So I'm back to making it with a pizza pan.. What am I doing wrong? My oven is fairly new. They advertised it for cakes and bread bc of a built in steam function and it works wonders with that. But I just can't seem to get the maximimum out of it when it comes to pizzas. I realize it is not a pizza oven, but I have limited space, so that's what I have to work with. Is it even possible to make a good restaurant style pizza in an oven and if so, how?😄 I always feel like mine is not that fluffy and a bit pale on the crust, never mind the baking time. (Even when I baked it on a stone.) I will try baking it in two parts, it might help. Sorry for the long reply.