Pretty cool idea, but I think you need to work on your dough. Here's a few tips: 1- get the oven to the highest temperature possible. 200 degrees Celsius is too low to cook pizzas. Try to fire up your oven at least 4 hours before baking and try getting it to around 400 degrees. It's very important to cook when the flame is still strong too. 2- a pretty simple dough recipe is: 1kg 00 flour (w=280 to 320), 650g water (room temperature), 2g compressed yeast, 30g salt. Mix it together until very smooth and let it rest for 1h. Divide it into 4 dough balls, roughly 420g each and put them in the fridge for 48 to 96h. Take them out 4h before using it to let it finish the fermentation.
Finally a version where he give the dough enough time. Just don't need so much yeast if you let it for such long time. Even 1-2 gram yeast would be enough.
That was so much work for one pizza. I bet it tasted great. You did a good dough. But sadly the oven wasn't hot enough. At least 350 better 450 degrees and you have a really good locking an tasty pizza in 90 seconds.
