Wow, thanks for answering so quickly, and on a Sunday, no less. So, yes, I am baking at 450. I've been reading up quite a bit on this topic (alright, obsessing) and most posts say to not bother with steam, not to mention it could harm the oven. We have a GE Profile and I did call GE about this who said, sure, it's fine to use steam in the oven, no problem. Hmmm. Anyway, I have never gone beyond 450 in the oven because I thought it would harm it. But I should try going to 500 and brushing the crusts with oil and see what happens. I guess the dough in the French bread recipe is different from pizza dough? What I have done in the past, I can tell you, is use the Crusty French Bread recipe from Uncle John's Bread Book for pizza dough, and adapting it here and there, and it worked out really well. It uses a corn starch and water solution boiled until clear to put on the top of the bread that I will try and use on the crust. That's what I like about this stuff...a little variation here and a little variation there. Thanks again for answering.

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