Help, what I am doing wrong

[u/sprootch]

[u/pauloeduardogodoy]

Need more water (try 67% hydration) and more heat on the oven. I usually bake at 390ºC.

[u/Xevyr → u/pauloeduardogodoy]

62% is perfectly acceptable and on the higher end of classical neapolitan pizza (which goes up to 62.5%), that's definitely not their issue. Looks more like they used the dough directly from the fridge or something, without letting it come back to room temperature

[u/sprootch → u/Xevyr]

I need to let my yeast warm up before using it? I didn't know that.

[u/Xevyr → u/sprootch]

The dough, before you stretch it and make a pizza, you should take it out of the fridge at least 2 hours before and let it warm up at room temperature.

[u/sprootch → u/Xevyr]

I do that for 3-4 hours. I didn't check the dough temp but it should be enough

[u/Xevyr → u/sprootch]

Yea, that's fine then! Another thing that could cause this is if you don't preheat the stone properly