Last night I cooked pizzas. I tried a new crust recipe out of a vitamix cookbook. The bottom of the pizzas burned badly. The setup and temp were the same I've used on the countless pizza cooks I've done. My go-to crust recipe doesn't call for sugar but I 've found it much chewier than I like the past few times using the caputo flour in the red bag. I wanted to try a new crust recipe so the one out of the vitamix cookbook sounded interesting. Could the addition of sugar make that much of a difference? Thanks.