Baking Pizza in a Home Oven

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Ingredients

Store-bought dough (1 pound)
Crushed tomatoes (100g)
Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

Oregano
Fresh basil leaves
4g of salt

Steps

Preheat oven for 1 hour. Ends up somewhere around 450°F.
Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
Rest dough until it reaches room temperature.
Add salt to the tomato sauce.
Grate cheese.
Stretch the dough.
Dust the pizza peel with flour.
Remove excess flour from dough.
Place dough on peel.
Add the tomato sauce.
Add cheese.
Turn off broiler.
Place dough on steel; still on top rack.
Bake for 6 minutes.

Results:

Not quite as good as last time. I overcompensated and the center wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.

The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.

Waiting for the dough to reach room temp before stretching makes a big difference; much easier.

I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.