>>7975975well, last time i did that, i burned the toppings because the top of the pizza got exposed to more heat than the bottom. i think the way italians do it works because they put their pizzas on a hot surface (the oven's floor) and under another hot surface (the oven's roof). while the way we do it at home is putting the dough on a cold surface (a pan) under a hot surface (the oven's heating elements). so it doesn't work out as well.
here's how i do it now
>get a round baking pan>flour and oil it>plop the dough ball in>stretch it within the borders of the pan, because that's much easier than trying to transfer stretchy pizza dough into a heated pan.>turn on the oven but only the bottom heating element>wait for a few minutes until the pan heats up>turn on the top heating element.turns out great. yeah it's not as aesthetic as italian pizza but it works. that said, your pizza still looks pretty good.
