Anyone who has spent time cooking on pizza ovens will know that making the dough is only half the challenge. The real skill comes once your pizza is in the oven, where a few seconds can be the difference between perfectly puffed-up crust and one that's burnt on one side and raw on the other.
Anyone who has bought a pizza oven for their garden will tell you that turning your pizza in the oven takes skill and practice. If you go too early, you'll tear a hole through the base. Leave it too late and one edge will blacken before the rest has cooked. Even an uneven turn can leave you with a pizza that's charred on one side and pale on the other. It's a technique that gets easier with practice, but it still catches plenty of home cooks out and not perfecting it is one of the most common mistakes people make with their pizza ovens.
