@stemc33 I used the recipe from Flour Water Salt Yeast, which I highly recommend; super book that tought me easy techniques for great artisan style bread and pizza. A poolish is basicaly a preferment
@Black_Badger I've had plenty of fails but finally have dialed in pizza with good consistency. I usually cook around 550-600 dome, and make sure you have a couple of layers of separation between your stone and the fire. Give plenty of time for the stone and egg to fully heat up, an hour minimum. I find that homemade dough with high hydration produces better results (at least for thin crust that I prefer), but the trade off is that is harder to work than store bought dough.