After about 4 tries, still trying.
My pizza is fairly mishaped, don't think I've gotten the hang of jerking it off the peel nicely yet.
Crust tastes ok'ish. Probably better than chain pizza, but needs improvement. Not sure how I can do that. Will be trying again.
Lesson 1: the dough needs to be high hydration! e.g. 70% (like baguettes). Otherwise will turn out leathery.
Lesson 2: 6 mins at 275C on a pizza stone will do it. Don't over do it in the hope of seeing more browning.
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