Greetings fellow pizzaioli! I am looking for some general critique here. Personally I don't like how my cheese is orange looking and how the slice is runny (second pic). Can you experts give me some advice?
Dough is cooks illustrated margherita dough.
Cheese is parm regg topped with fresh mozz.
Sauce is canned/drained while San marzano blended with oil, sea salt.
Herbs are fresh basil and oregano (cut with scissors of course).
Cooked on bottom rack pizza stone for 10 minutes. Oven was preheated @ 500 degrees F for one hour before skin/topping insertion. Once pizza was on stone, oven set to broil hi.
Taste was 6.5/10, texture was 7.5/10, but it was runny and the cheese turned orange. Thoughts expert gentlement? I'm open to all suggestions!