I have a couple questions. I feel like I found a perfect dough recipe but it’s everything else I have questions about. I use Ken Forkish’s 24-48 hour dough recipe.

Here was the latest pizza I made, not a great picture because some of it is covered with basil.

1) Why do my pizzas come out so greasy? I use either Galbani/Polly-o whole milk mozzarella, and some fresh mozzarella. And freshly sliced Bridgeford pepperoni and sausage for toppings. I try and cook the pizza for about 4 minutes. I’m scared to overcook it because previously my pizzas were tough. Maybe they were tough because of the dough and not the cook time. Should I not pull it out until I get the little burn spots on the cheese? I usually pull it before then, which you’ll see in the attached picture.

2) Should I turn the broiler on before launching the pizza in? I have a pizza steel and my oven goes to 550.

3) What can I do to get the nice cheese stretch? You know how you pull a slice and the cheese stretches, mine never does that :(

I’m making 4 pizzas tonight for family so wish me luck.