In a message dated 6/22/2006 9:59:58 AM Eastern Daylight Time,
genegerue AT ruralize.com writes:
> I have a new move on baking pizza. When the dough is ready for the
> pre-bake I put it on the pizza stone and only then turn on the oven
> to 400 degrees or so. As the oven warms, the dough gets a second rise
> and then bakes to a nice consistency.
>
Tell me about what you do pre-baking your crusts. As I remember you like
thick crust? Chewy?