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I've never eaten good pizza out of a household oven, so I've bought an electric pizza oven for 200 Eur.
By weight I use 60% of water compared to the flour (i. e. 500g of high protein pizza flour to 300g of water), 7g of salt and a very low amount of dry yeast. Overnight proofing in the fridge, next day I ball the dough (around 270g per pizza) and let it proof at room temp for a few hours.
Baking 3 minutes at 400°C (740F)
The investment for the oven has well paid off, as I don't order any pizza to my home, anymore. You can freeze dough balls or use more yeast for "same day dough".
Edit: Ah what nobody mentioned in the other comments (I think): The choice of flour makes a huuuuuge difference. Use pizza flour or at least a high protein flour (which has at least 12% of protein)
I'm with you, here. I sometimes do a 1:3 whole wheat to white all-purpose flour. However, I'm not sure I've ever heard of pizza flour or high protein flour (that isn't terrible for baking bread, anyway). What kind/brand do you use? I might be able to find an equivalent.
And thanks for sharing the weights you use. My recipe is a family one, and I should probably take some time to convert mine. Might help me find where extra water is coming from.
You could get pretty good results with a pizza steel. Crank the oven to max and preheat the steel for about an hour. Then you get 2 pizzas with leoparding on the bortom. After that the heat in the steel is gone and they do not turn out so great anymore.