Egregoros

Apparently stone is the wrong choice unless your oven can do like 600F or more. If you want a good crispy bottom with an oven, go for steel.

I made some on Friday, I don't have a stone or a steel, but it came out okay - clearly no browning on the bottom.

Key points:
* Flour -> the cheap kind, salt, olive oil -> cold pressed
* 60% hydration
* 20 minutes autolyze
* 2 hours fermentation on the table
* 6 hours fermentation in the fridge (more is apparently better, but I started the morning of)
* Sprinkle semolina on the table when stretching
* Sauce is just "pizza sauce" from the store, 70g per 30cm pizza
* Cheese -> Low moisture mozzarella without anti-caking agent
* Cook at 270C (520F) top shelf

What I would improve:
* Like to try to get a slightly airier crust, esp. at the edges
* Skip the meat, it turns it into a "pepperoni pizza" (greasy)
* Try to cook at higher heat and/or use a steel to get the golden brown on the bottom

@xianc78 @cjd I use a pizza steel and heat soak the oven for an hour on broil, which is 550 F. this is good for 3 small-medium thin crust pizzas, though the third one isn't as good as the first two

I used to use a cast iron pizza pan upside down on top of a stone as my cook surface and that worked well in a fairly wimpy electric oven. having lots of thermal mass that can transfer heat into the pizza quickly is the idea, and metal works better than stone for the transfer. I've heard of people using half inch aluminum plates but I've never tried it myself