I've been aiming to make a decent neapolitan dough for a while now, i have had some pretty good results, and some poor ones (becoming less frequent).
Am wondering if the dough needs to be made differently for it to be nice and light when cooking in a home oven compared to a WFO due to the additional cooking time and lower temps?
My home oven's max temp on the dial is 300C, or 570F.
Last night's pizza were tasty, but the dough was a little heavier than i'd like.
Another issue i have is that it takes closer to 5 minutes to cook a pizza, which results in overcooked cheese (i'd prefer the bocconcini or fresh mozarella to have that creamy stretch to it - which it looses after too long in the oven.
if i par cook the pie before putting the cheese on, the dough would suffer from being removed half way through the cook i guess?