I remember being at that level... lots of room for improvement if you want (but you can't ever go back to enjoying less ~ which sucks).

https://www.pizzamaking.com/forum/index.php

Dough is important, I have 3 favorites ( a fast/same day, my normal/2 day sourdough and a 3~4 day Mellow Mushroom clone for when I have an itch), experiment and find what works for you, but know that longer fermentation yields better flavor.

Ingredients are a basic quality in = quality out (don't use shredded cheese, I'm still working on turning out good home made mozerella but whole milk is a bitch to come by for me).

And process... I'm using 3/8" steel plate in the bottom of my over most of the time, an hour pre-heat to 500f, slide on pizza and crank to 550 for 8 minutes, then cut over to high broil for 2. Gives me Perfectly done crust (for my doughs) and cooked pizza. Also have a "wood fired" kit that fits on my weber grill for when we're doing pizza parties and I'm cranking out 8~12 as people make their own.

I haven't lived where there's ANY pizza option (other than the grocery store) without a 90 minute round trip drive for almost 15 years now. I can get Fat food or fried chicken, and hard pass on that shit.

I don't know about that "cheese rug" laying on top.

Yeah, buddy. Looks killer. You are going to hit that bad boy with some hot chilies, right?

It's near perfect, cheese deserves more roasting https://pic8.co/sh/Xb0bAv.jpeg

i love that you do not skimp on the cheese. chopped fresh jalapeno or serrano would make it perfect (for me). homemade crust?

Meh