One of my favorites! A question about pre-baking the crust (I don't usually, since I prefer a very thin crust, but I'm curious): fully baking a thicker crust makes lots of sense, but does pre-baking end up missing both that wonderful shiny-topped junction between sauce and sauce-topped dough, and the difference between the sauce-covered middle and the higher-rising, crunchy edge? If so, would a higher oven temperature be a best-of-both-worlds strategy, or would the bottom burn or some other calamity occur?

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