Welcome to the greatest Dad hobby yet invented. Tips from somewhere who got there six months ago:
1) this is the most consistent, successful dough recipe I've found: www.seriouseats.com/basic-pizza-...
2) It is far more difficult than you think to a) shape the dough and b) "launch" the unbaked crust into the oven from your peel. Expect to practice both a lot before you get consistently successful at it.
3) For launching the pizza, try using a wooden peel and also a mix of reg. flour and semolina as your "lubricant" on the peel.
4) Keep the heat on high to heat up the pizza stone, then just as you launch the dough, lower it to keep the top from burning while the bottom cooks.
5) These are the things I bought after buying the oven:
An outdoor table for it
A wooden peel
A "turning" peel
A curved pizza cutter
An infrared thermometer
Special Italian pizza flour.
Like all great Dad hobbies, you'll have to keep working at it, and have to keep buying things. Enjoy!
