Comparing #1575 (version 12) and #1595 (version 13)

I’ve made pizza almost every day since the last revision (around 16 pizzas).dozens of pizzas by now. I’ve gotten pretty good at it.
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- Tomato sauce (90g)↵
-(70g, low sodium)↵
- Mozzarella (part skim, home-shredded,(whole milk, fresh, 100g)
- 2g extra virgin olive oil↵
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Then,oil (optional)↵
- Semolina flour↵
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Then, for garnish:
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5.Stretch the dough.↵
6. Dust peelcounter with flour.↵
7. Remove excesssemolina flour from dough.↵
8.and stretch the dough.↵
6. Add tomato sauce.↵
7. Place dough on peel.↵
9. Add tomato sauce.↵
10.peel.↵
8. Place dough on steel; still on top rack with the broiler still on.↵
11.on.↵
9. Bake for 2 minutes.↵
12.minutes.↵
10. Take out to add oreganocheese and cheese.↵
13.oregano.↵
11. Bake for another minute1.5 minutes on top rack; again, the broiler is still on.↵
14. Takeon. Can turn it off halfway through if the pizza is burning on top but the center of the dough needs more time to bake.↵
12. Optional: take out steel and let pizza rest on steel for another minute to make the bottom crispy.↵
15. Incrispy.↵
13. Optional: in the meantime, apply small amount of olive oil to the outer crust and sprinkle salt on outer crust.↵
16.crust. (Kind of overrated, not really worth the extra calories.)↵
14. Remove from steel and serve.