I decided about two years ago try to make a lot of pizza and see how good I could get. I live in a small apartment with a gas oven. When I started, I would make them on a regular baking pan with the oven set to 400°. They were terrible, but it was fun. At some point, my wife jammed a rectangular grilling stone (from Amazon) into our broiler. That made more of a difference than anything. If your broiler is in the main compartment of your oven, then it's a lot easier: get a stone and put it on the highest rack.
The next big leap forward was reading Jeff Varasano and learning the basics of hydration. Turns out I was in the 45-50% range. I just needed to get that into the 62% or 65% range or whatever he says. It's counterintuitive because it's so hard to knead at that hydration, but it cooks beautifully.
I've started doing a long, cold rise like he recommends. I don't know how much difference it makes. I can't really taste a difference. But I do appreciate the goal of avoiding big bubbles.
I'd love to play with different yeasts next, but I keep killing my starters. Jeff has some good thoughts on starters. I like his recommendation to buy a known starter rather than relying on whatever is in your environment. I like the focus on predictability and reproducibility. But I think most people do wild yeast with good results. I think the Tartine book is also a good resource for the starter (and for a lot of things).
The best successes I've had for making a starter (I've done 3 or 4 by this point) is with rye flour. Once it gets going I switch out the flours gradually and it's been good. If you haven't used rye before, might be worth a shot.
A cordite stone will work well against the broiler. But as with any stone, you're going to want to hit it up slowly to reduce breakage. I'd recommend at least 40m heat up to whatever your oven's top temp is (probably 550), then switching to broiler after that point.
The next big leap forward was reading Jeff Varasano and learning the basics of hydration. Turns out I was in the 45-50% range. I just needed to get that into the 62% or 65% range or whatever he says. It's counterintuitive because it's so hard to knead at that hydration, but it cooks beautifully.
I've started doing a long, cold rise like he recommends. I don't know how much difference it makes. I can't really taste a difference. But I do appreciate the goal of avoiding big bubbles.
I'd love to play with different yeasts next, but I keep killing my starters. Jeff has some good thoughts on starters. I like his recommendation to buy a known starter rather than relying on whatever is in your environment. I like the focus on predictability and reproducibility. But I think most people do wild yeast with good results. I think the Tartine book is also a good resource for the starter (and for a lot of things).