Made a Margherita 'za. Burnt the crust a little but not bad for a convection oven I guess. Should have turned the pie around while broiling due to uneven heating but got too lazy.

Crust:
>400 ml 35-40 ℃ water + 3 tsp sea salt, mix until dissolved
>add 1/3 tsp active or instant dry yeast and mix until mostly dissolved
>add 4 cups 00 flour, hand mix for few minutes, and let it rest for 20-30 min
>knead for a minute on floured surface, form into ball, and let it rise in an oiled and sealed container for 2 hours at room temp
>after 2 hours partition dough into 3 or 4 pieces and shape them into tight smooth balls and let them rise at room temp for another 4 hours, then refrigerate
>let dough come to room temp before use

Sauce:
>1 tin San Marzano tomatoes, hand crushed until slightly chunky and silky in consistency
>add 1 1/2 tsp sea salt + 10 torn basil leaves

Bake:
>place pizza stone on highest rack and preheat oven to 550 °F for an hour
>set to broil 10 minutes before loading the pizza
>after shaping pizza transfer it to a floured peel (I don't have one so I used another pizza stone), stretch it out a little, add sauce, then slide into oven
>set oven back to 550 °F and bake for 4 minutes
>take pizza out and add about 125 g chunks of fresh Mozz (I used the store bought stuff in brine) + 1/4 cup grated Pecorino Romano + basil leaves + 1 tbsp olive oil
>bake in oven for 2 minutes then broil for another 1-2 minutes until cheese is lightly melted
>add light drizzle of olive oil before serving

bro, that looks like charcoal

Should have ordered little Caesars instead

>Should have ordered little Caesars instead

>>21405969
he's right tho

>>21405965 (OP)
Looks pretty yummy, I think that amount of burnt is just on the right side of okay