Hello,
For several months I have been trying to make a delicious pizza. I tried a dozen recipes until I found this forum

Made some small dough balls to test (will bake it tonight)
Hopefully my pizzas will get better and better.

Question, how can I make dough bottom more crispy?
Usually I do this:
I take out the stone out of the oven (300
oC) and put stretched dough on it and put the toppings. This way bottom starts baking immediately. - is this a normal practice or not?
Yesterday I putted topped pizza in the oven with pizza peel --> you can see the bottom is little bit under-cooked..
1 pizza was with chicken and had nice ring around it.. second one was a little bit oily from the overload of the toppings..
Divella Farina 00 flour (10.2 g. of protein) -
is this a good choice for home oven baking?64% hydration
2% salt
0.4% bakers yeast -
not to much?5h @ ~20
oC/68F +
[email protected] ~5
oC/41F + 1h RT before baking.