Newbie here... Got my Blackstone last week and attempted my first ever pizzas on Friday, then two more for dinner tonight. I've got a ton to learn, but really happy so far. Been reading through posts on here, which has helped. Cooked the first two on full blast and ended up with one underdone on the bottom, and one overdone on the bottom. Tonight, I preheated for a while on medium flame, turned it to low when I put the pizza in, then turned it up to full blast at the end to brown up the top. Worked much better, but still ended up underdone on the bottom. Thinking I should preheat with a higher flame to get the stone hotter. I launched the pizzas at 650 and 675. Had problems with the pizzas sticking on my wood peel the first time around (used flour a small amount of cornmeal). Got some semolina flour and used that tonight and has better results, which was great.
One question I was wondering about... When I was stretching out the dough there were gas bubbles forming on the surface. I just kinda popped them and kept going. Is that normal?
Looking forward to learning more out pizza making and the Blackstone.