I'm using this recipe:
though I'm using all purpose flour. I'm having some difficulties getting a puffy and airy crust. I also can't get that nice char. I'm using a conventional oven. Do I have to use the skillet-broiler technique in my conventional oven? Is the puffiness and airiness a function of the recipe, the kneading, the oven or all of the above? The pizza I'm making is still real good but its not where I want it.