Serious Eats: Talk

SE pizza dough recipe issue w/ Q's

The edge crust turns out just fine but the center of the pizza(s) are soft -- cooked but not crisp. I use a 1/2" thick stone and preheat at 500F (as high as my oven goes) for about 1/2hr. Should I preheat the stone longer? Would using white corn meal help keep it crisper? Thanks.

Printed from http://www.seriouseats.com/talk/2011/12/se-pizza-dough-recipe-issue-w-qs.html

© Serious Eats