Could someone please take a look at my pizza and tell me what went wrong? I made it using a blend of high-gluten flour mixed with 20% cornmeal. I cold-fermented the dough for 48 hours, then preheated my baking steel in an oven at 230°C for 35 minutes—during which time I also took the dough out to let it come to room temperature and rest for the same duration. Despite all this, the finished pizza still doesn't look quite right. I'd love to know what the issue might be.