Now I can say my secrets have been published, so additional tips: - for the cracker style crust, poking the rolled dough all over with a fork helps prevent the bubbling and you don't have to open oven to prick crust bubble with knife tip - as noted, a little olive oil on the parchment allows the dough to spread-out evenly and adds non-stick, oil also helps keep toppings from soaking into the crust - thin crusts can turn to soggy crust with the wrong toppings, we like to not use sauce and choose tomatoes sliced very thin - great approach for cooking pizza on the bbq, just make sure to trim edges of parchment to the pizza size as it can char/burn. the pre-cook before topping works great there and guests can choose toppings, put them back on cover to warm toppings and melt cheese

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