Last time I posted a question about my homemade neapolitan pizza's edge being too tough and dry.
This time I increased hydration in the pizza dough and also decreased the size from 13in to 12in, resulting in a moist, tender and still charred pizza edge, tasting much better:
But I'm still complaining.
Look at an authentic neapolitan pizza here:
Do you see how the edge is so bubbly, bubbles connecting to bubbles and I bet the edge tastes very soft and airy, and I'm trying to achieve that affect in a home oven.
While I acknowledge the commercial pizza oven being 800F floor level and 1000F at dome, I'm not sure if the bubbly effect is caused by high temperature alone? Any ideas?