Attempt #1 at creating a restaurant quality pizza at home:
So with my new pizza stone, I decided to first try to make a New York-style pizza with it, according to this video:
https://youchu.be/watch?v=OuwSQWwjDp0
It didn't turn out the way I expected, but it was much better than most homemade pizzas I've tried. The dough was just like ordinary, homemade pizza dough however because a family member insisted that they made the dough (they probably took pride in their own pizza and hated that I was trying to make something more "professional"). The dough I used didn't have high-gluten bread flour and instead used regular flour only. I also underestimated how much the dough was going to rise.
I think what truly changed the game was the cheese. Everyone assumes that since pizza is Italian, you are supposed to use Italian cheese, but it's actually a mix between Mozzarella, Parmesan, and Romano that you should use. You should also sprinkle a little bit of oregano on it. I think I overdid the oregano.
Best pizza I could compare it to is Sbarro's pizza because they also overuse oregano (at least from my experience). Sauce and cheese were fine, but the dough still gave it the "homemade" vibe. I expected the stone to make it crispy, but I guess it really needed that bread flour.
Maybe I should try a New Jersey-style bar pizza next time.
There's a lot that goes into making pizza. Congrats on your first step. Fermentation time and temp are something to experiment with after you get your ratios down. Also make sure you can pass the window test after kneading.
An overnight ferment in the icebox can add more flavor, but you have to wait for it to come back to room temp before working it. Also remember to seal it air tight, but with a valve or loose seal so it can vent as it will build up a lot of gas. :3