It's a bit tricky getting the temp of the stone and the heat of the flame just right to get the dough cooked and a little char while doing the same with the toppings but I'm getting it figured out I think.
The pizza I did before this one didn't turn out as good cause I experimented putting it in with the stone 80 degrees cooler. Toppings cooked before the dough fully did. 740F to 750F stone temp seems to be the best then dial the flame back a bit to not over char the toppings.
Also noted that the dough has a max 4 days in fridge to ensure it stays in good shape. After that it wants to tighten up and starts to lose its softness and stretch. Fun getting it dialed it. The weight of the pizza really affects whether it wants to slide off the peel nicely or not too. Even with lots of semolina if the dough/pizza is too heavy it won't want slide too easily.
