I think I am starting to master my pizza dough, but I still need to work on the yeast part.
Now I'd like to use any tips from you guys on backing in a regular home oven. Mine doesn't go over 230C.
I have a stone, on top of which I added a heavy metal plat, positioned 10cm from the broiler. I leave to heat ~1hour before cooking. And keep opening the door to avoid power cycling.
Experiment1: The bottom of the pie doesn't cook, while the top was basically burned. .
Experiment2: I put the pizza on an electric pancake griddle first, 5 minutes. Then moved the pie under the oven's broiler 5 minutes. This did the trick to some extent, but the the slow cooking on the griddle made my pizza soggy in the middle, I think the griddle doesn't get that hot!
Next experiment: I'll try a very large pan on the stove on max, and put the sauce progressively.
My ultimate goal is to make a nice puffy napolitana in an apartment, without buying expensive/dangerous gears such as a blackstone. I saw some videos on Youtube of a modified Pizza Express (I guess this falls under dangerous).
Any advice or experience to achieve that goal would be welcome !
thanks again for your help