Lessons learned today. Pizza dough catches fire if it gets too close to the heat source. A pair of tongs works better to spin the pizza than the peel - the peel pushes the pizza back towards the heat source where it catches fire!
Let the stone get hotter if you want good spots on the bottom crust.
Either slice the potato slices see through thin or cook them a bit.
Bottom of the Marguerita - stone not hot enough yet clearly.
Bottom of the potato and balsamic caramelized red onion. Top not done enough!
