Newbie Pizza Dough Cooking Test

[ppilot]

So i am getting back into the pizza cooking game after a while and wanted to get some feedback.

Cooking Setup
Dual Oven Gas Range With 550 max Temp
1/4 Baking Steel
Recipe - Serious Eats NY Style Dough
Cold Proofed - 18 Hours
Second Proof - 3 Hours

So my first pie definitely seemed undercooked on both sides with a massive bubble in the middle. Is  the bubble because I didn't cold proof the dough the recommended 24 hours?

Second pie definitely had better spotting on the bottom but still had a massive bubble in the middle and looked under cooked on top.

Any tips or suggestions based on my initial results?

I am doing another test with 48 hour cold Proofed dough tonight

[The Dough Doctor]

I'm not sure exactly what you are trying to accomplish, but if it's to look at the baking properties of different doughs you have to put something on top of the skin during the baking process as the baking dynamics are totally different for a plain skin (we'd call it a par-baked skin). The easiest thing to do is to just sauce the skin and then bake it by your preferred method, the results which you see should translate pretty well to a fully dressed pizza baked under the same conditions.
Tom Lehmann/The Dough Doctor