A couple days ago I was trying to show my brother how you can get started making really good pizza at home. Since he has never really baked I wanted to keep things really simple. We made a no knead dough that I gave one stretch and fold at 12hrs, scaled and balled at 15hrs (lots of bench flour) and baked at 16 or 17 hrs. The formulation was-
We used a 6in1 sauce, sliced Grande whole milk mozz, and pepperoni. I gave the oven a 50-60 min preheat but should have let it recover a bit more between pizzas. The pizzas came out good. I had a baking sheet on the rack above to try and reflect some heat down that worked ok, but would probably add a 3-4 tiles on it as well next time.
ETA: these were 235g dough balls-just under 8.5 oz