I gave the pizza dough a quick bake before I laid on the toppings to get a crisper crust. Seemed to work. Definitely crunchy. The dough was made without oil to encouage a cracker like crust. I'm making my own dough from scratch. Still needs some tweeking to get where I want it. Any advice for a cracker like crust from pizza experts out there in egg land? My setup is inverted platesetter, grid, perforated pizza pan on grid. Dome temp 475.