I preheat my oven at 425 and when the oven is ready, I bake it for 15 mins on a pizza screen.(basic heating element home oven) This time around, I pressed my dough out before I had all the other toppings ready to use, so it gave this dough some extra rise time. Usually, I have the caramelized sweet onions, cheese shredded, diced peppers, etc... ready to go. Perhaps this was to my advantage. Again, this is the first time I have ever used Caputo 00 flour.
I will say that this flour was so easy to knead by hand. Just wished I had an WFO to bake it in.
My pizza is always a thin crust. This might have made a difference too.