I have made these pizzas several times and love the final product. Two questions: I have found that I can never achieve a crispy bottom crust although it is very good. The last time I made the pizza I precook we the crust for a couple minutes before adding the toppings and then finished it after I pulled it out and put on toppings. It did a pretty good job. Does this screw up the dough? Also, I am having a big party soon. Will the rise and fermentation work if I mix up enough dough for 8 pizzas at once?

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