Susan, a baking stone would be awesome. the bottom crust would be crackly/crusty/crisp. As for the perforated pan, I like to use them as well. I find they do make a difference in the bottom crust; not as much as a stone, but you can tell the difference. But yes, I'd use a perforated bottom pan or the baking stone - IF I was going for the crunchy effect. For that Pizza Hut "fried in oil" type bottom crust, though, you have to use a solid bottom pan so the oil doesn't leak out. So that's why I was using a solid bottom pan - to hold that layer of olive oil the bottom crust bakes in, with this particular recipe. Cheers!

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