Same. And to @biondanonima’s point, it takes a good bit of tweaking to get a dough that works for your home baking setup – i don’t have a screaming hot oven, and usually tend to do most of my pizza baking in a countertop oven, which gets hot, but is never going to be close to a pizza oven setup.
Of late, I really like Roberta’s dough recipe, which I’ve made even with all-AP and has turned out well. Last time I tried Mark Bittman’s method to pan-cook the dough first, which is not dissimilar to Serious Eats version where they start the dough on a hot cast iron pan stovetop, and finish under the broiler.
Let me find the links.
ETA:
Last time using Roberta’s + Bittman pan-frying method (finished under broiler):
Roberta’s dough (I frequently use all-AP, but you can add gluten too instead of using 00, which I plan to do soon):
Bittman pan-fried pizza method
Serious Eats skillet-broiler pizza method
