Pizza, attempts 5 & 6

My fifth attempt at making pizza began a new era in pizza making at my house. My new co-workers bought me a pizza peel! It replaces the makeshift peel I created from a sheet of plywood. Besides the new hardware, there isn't much to say about these two pizzas. I followed the same recipe as before, intending to improve upon my technique. There wasn't much improvement, and I had a harder time with stretching the dough. I guess it's because this time I only let the dough sit for 90 minutes, so it wasn't as loose as attempt 4. I'm still having problems with the dough tearing a bit, so maybe I'm not developing it enough. The pizza still tasted good though.

One interesting development here is that I used a slightly wetter dough in hopes that it would be looser. Consequentially, the top of the crust was not nearly as cooked as the bottom. I got a charred bottom and a white top. This perplexed me for a while but I think it's because the dough is wetter. The wetter the dough, the hotter the oven needs to be. Hopefully this will be less of an issue when I get my dough thin enough.

In attempt 6, the dough dried out a bit in the fridge, even though it was stored in an oiled, sealed bag. Thus, this dough also had some tearing problems but still made a tasty pizza.

This time I took a few pictures of the dough making process, with some captions below:

The dough passes the windowpane test: gluten is developed!

The dough after kneading before going into the fridge

The dough after being removed from the fridge, divided, and rested

I flattened the dough with the heel of my hand

Then I stretched it by picking it up and stretching the edge to develop the cornice

I did some more stretching, but it doesn't want to get any bigger!