Well, I'm frankly at a loss. I just finished my third attempt. I baked it on my 14" pan exclusively, no pizza stone, on the lowest rack. I set my oven to 430, just in case my oven was running a little bit cool. Preheated 20 minutes in advance. Everything was fine right up until the baking--the crust looked just like the pictures on this blog once I put it into the pan just prior to baking. I par-baked the crust 10 minutes, took it out, topped it with nothing but sauce and cheese, and then put it back in until the cheese was almost burnt--about 12 more minutes. Although this time the pizza did release, the bottom was completely UN-browned. It almost looked, and tasted, uncooked. And the crust was so limp and soft that it was very difficult to get out of the baking pan and onto my cutting pan. So...I'm at a loss :( I'm going to continue trying, as I loved the taste of the second one I made (the one where I finished it on the pizza stone). But I've given a lot of thought now as to why my pizza isn't behaving like the one shown in the blog, and I just can't think of anything (I'm a fairly experienced pizzamaker, as I've studied the craft for years). Dave, I think your best bet at this point is to call our hotline and ask to speak to Amy. She's the one most likely to be able to help you with this. Like you, I'm at a loss; without being in your kitchen, it's really difficult to try to assess what might be going on, and why your results are different than what I'd expect. I've made this pizza, followed this recipe, a number of times; it works well for me. The only wild card might be the pan... I use dark anodized aluminum. Could that be the difference? Just don't know... But call our hotline: 855-371-2253. I hope, together, you can figure this out. PJH

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