* I highly recommend investing in a baking steel like this
one. A cast iron pizza pan, like this
one, is the only substitute I recommend. No pizza stones! Baking steels and cast iron pans can be left in your oven at all times, they will actually help to regulate your oven temperature.
** Scoop flour using a measuring cup and level off with your hand or a knife.
*** For slightly larger & thicker pizza crust, divide dough into three balls, roughly 450 grams each. This is the size I make my dough balls when I know I'll only be making one pizza for my husband & I to split. It's the perfect size.
**** Many home ovens will only go to 500 F, which is fine. I recommend using an oven thermometer to accurately determine your oven temperature. When set to 550 F, the actual temperature of my oven is only 525 F, even after preheating for 1 hour.