Went through old pics of pizzas to see how much better my skill has gotten. Pizza making takes practice, so don’t be discouraged by first attempts. In the early days I relied on Ken Forkish’s Elements of Pizza Book. I do not recommend. You can see the pale crust from 00 flour in a conventional oven and was way too wet to work with. The pizza improved when I switched to a drier Bread Flour based dough. I also switched from a baking stone to a baking steel which I place in the broiler drawer of my old school oven.