Now I'm no expert, and make my pizzas in a conventional oven, but I'd look at the dough recipe first. The one you link to is: 20 ounces (about 4 cups) brea

Now I'm no expert, and make my pizzas in a conventional oven, but I'd look at the dough recipe first. The one you link to is: 20 ounces (about 4 cups) bread flour, preferably Italian-style "OO" .4 ounces kosher salt (about 4 teaspoons) .3 ounces (about 2 teaspoons) instant yeast, such as SAF Instant Yeast 13 ounces water That's maybe too much salt IMO and maybe a touch dry. 20 oz is 566 g and that's 65% water. I usually make a pizza with 200g flour, 140ml water (70%), and less than a quarter of a teaspoon of salt. Also if you add the salt at the start it will kill the yeast a little. I mix flour, yeast and water first, let it stand for a minute then add the salt at the end. I make New York style pizzas so I also add a spoon of olive oil at this point too or the result is too crunchy. I was somewhat "inspired" to add more water by the Bonci recipe http://www.elizabethminchilli.com/2011/01/making-pizza-dough-with-gabriele-bonci/ http://www.elizabethminchilli.com/2011/01/making-pizza-dough... and to reduce the salt by an Italian guy at work. It depends on the yeast you use too I guess. You have to test out what works best for your ingredients. Don't be afraid to play around with time, leave it in the fridge for a day or more, take it out 1, 2, 3 hours before cooking. Add more or less water... experiment with the ingredients you use. For the longest time I was over-proofing the dough, it would often become a gassy soggy mess that was impossible to work with. I'd usually have to re-work it and it'd lose all the bubbles. I found that making the dough after breakfast, leaving it in the fridge all day and taking it out an hour before I was ready to bake it made it perfect. I'm dead jealous of your oven BTW. I'd love to have a good pizza oven, but in a small flat where every inch counts it seems like an impractical luxury :-)