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