Another attempt at pizza tonight, but first time on the XL, also first time with the feet under the piza stone. It was tasty, but the crust wasn't crispy enough in my opinion, but I couldn't get it as thin as I was aiming for, so I think thats why.
Does anyone pre-bake their crusts? I have been, and did tonight as well, 8 minutes at 450, then baked the whole pizza about 16 minutes at 525, after the toppings were applied.
Just wondered what baking method is most common, pre-bake? no pre-bake? What temperature and for how long? Is it good, bad or otherwise to use the feet to separate the pizza stone from the plate setter?
Thanks in advance.
The un-finished product.
The finished product.