Pizza making is an art more than a science. A lot depends on the flour, the yeast, the gluten content, and the oven's temperament. So, don't be discouraged if the pizza doesn't turn out looking like a Domino's commercial model. With practice and little tweaks, it always turns out better than any restaurant pizzas.
My pizzas this time took an extra 5 minutes of baking.
In the class in Florence, they used a very hot oven (I believe the temp was 700 something), and the pizzas were done in 3 minutes!
Hope you have fun making pizzas with your family/kids!
I used a couple of techniques I learned in making/kneading the dough, and stretching the dough for the crust, along with my tried and trusted recipe from the following book I have used for ages.
The 50 Best Pizzas In The World by Honey and Larry Zisman
(I have had/used this book since early 2000s, and it's never disappointed me).
I tried baking at a higher temperature today. I heated the oven to 500 degrees farenheit, with the pizza stone in the oven. I then stuck the pizza with the toppings all except cheese (pesto, onions, sundried tomatoes) for about 4 minutes, slid it out, added the goat cheese, and baked for 3 more minutes. The result was a perfect, perfectly crisp crust, somewhat soft/chewy middle. The pizzerias bake at a much higher temperature for a few minutes.
Also, I learned and used a new technique to hand stretch - hold the dough ball at the top, and start rotating like a wheel, stretching the circumference slowly, until you get to the desired size. No rolling pin!