
1150 pizza oven newbie
See #3 about the picture of what the stone looks like after I took off the pizza...
So I've done a few pizzas now and I'm getting thumbs down from everyone. And today was the weirdest...
1 i didn't put the pizza in until my instant read said 540 degrees
2 it was fresh store-bought dough , but not bad though. The dough was cold The dough was cold out of the fridge and stretched and rolled till it was pretty thin.
3 see in a picture how some of the crust is stuck to the stone? Which made it difficult so she's another things ended up on there as I tried to get it off
4 i think I use plenty of flour on the outside of the dough and theSteel
5 after 5 minutes, some of the dough was stuck to the stone , and the pizza itself was still doughy
6 lastly, the dough it puffed up again and I was going for a thinner crust
Please help. Does the dough need more flour? Is the stone not hot enough? Is my steel not covered enough?