>>21544270
What type of flour are you using, how long did you ferment the dough, from what I see I suspect you did a quick 1 day rise? Also as I said seems like you didn't stretch it alot but that's understandable, my first pizza was thicker than I would have liked. You gotta knead the dough until its strong enough to get stretched thin. It's good that you are watching videos, I solely learned to cook through videos and repetition.
>>21544274
The pizza king has entered the thread!
You can still make a good pizza on 250, you just need a steel or to make it really thin. I bet OP's oven doesn't go above 250C like most ovens.
Don't discourage him if he doesn't have a 280C oven.
