After making Neapolitan-esque pies for several years in my oven I have switched to trying to improve NY style pies since you really need a WFO for Neapolitan. This time I used Craig's recipe and was going to bake on steel @500 F convection heated for an hour.
King Arthur Bread Flour 100%
ADY (this is different) .6%
I let this rise in individual balls at 70 F for 6.5 hours. I attached some pics below. My main issue is browning on the bottom of the pizzas. After not enough browning a previous time, I raised the steel from the middle rack to one above that (my oven heats from above). The first pizza was cooked regular baking, the second broil. The things that may have caused this in my mind are over risen dough, too much bench flour, and maybe not thin enough stretching. Do you guys have any ideas? TIA!