What are you cooking?

To me the crust is unbalanced. Too much risen on some parts. This usually
happens when using high hydration dough and it's not at room temperature
i.e. sitting in a cold place too or fridge. Sometimes it looks over fermented.
I even saw an Italian guy there. He was turning the pizzas in the oven, but
he was keeping the pizza too much close to the dome with the paddle instead
of letting it cook on the bottom. This means the bottom was too hot... and
doing one pizza at a time, instead of 5(that oven's capacity). Burning too
much precious wood... but it's a good start.

A little bit of porn... but this is too much for me.

Don't say that. You're an Italian. Do you want me to remove your post before anyone
sees it?