That looks really good. What temperature did you cook it at? It's 00 flour so you must have had it hot. What does it look like when it's cut? The crumb? How long did was your cold fermentation?
My pizza oven has a stone that is made for it so I use that. I use semolina flour to make it not stick, apparently cornmeal works great too.
Thanks! I set the oven at 800F at the top and 650F on the bottom element. I tried the pre-set for Neapolitan pizza but the temp on the bottom is too high and it seems to burn it. I can't comment on the crumb or side profile of the crust because it's all eaten up already LOL. I will take pics next time. I cold fermented the dough for 24 hours. I'm not super impressed by my dough recipe that I followed that came from the bag of 00 flour I used. So I am planning to experiment.
You're going to want to cold ferment a little longer. 48 hours minimum. More flavor and more gluten structure. Like I said before, knead your dough at least once during the cold fermentation process.
I will add that to my next batch of dough then. I was surprised how not good the dough turned out. It was fine but not great.
