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Finally - Rockin pizza!

4th times a charm.  I just could not get a pizza with a crispy crust on the bottom and every one I made had a obvious raw dough taste.  I finally got it.  Took my standard dough recipe, lopped about 30% of it out of the dough ball then rolled it very thin.  Also used about 75% of the sauce and cheese of the last couple times and presto, a nice crispy bottom and no raw dough taste.

pizza stone was at about 600 degrees and it took less than 10 minutes to cook, matter of fact I probably could have taken it out a couple minutes sooner than I did.

 

Anyway, glad this one worked, I was honestly about to give up making pizzas..

 

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