Don't judge too harshly, it is only my third attempt.

Conventional ovens can be hard, still looks tasty man. We got an ooni oven last year, it gets so easy once used to it. If you love pizza I’d advise to try get one. Either way, pizza is like sex, even when it’s not great….it’s still good.

I'm getting a little better each time. But unfortunately I come to the limit of my oven I think. The recipe was as follows: 500 grams flour 300 milliliters water 3 grams salt And about 2-3 grams of yeast. After kneading, let the dough stand covered at room temperature for an hour, and then shape the dough into 3 balls and put them in the refrigerator for 12 hours. Before baking, bring the dough back to room temperature.

Do you use stone/steel?