Anne, yeah, I think pre-baking would eliminate both of those, so if that's part of the pizza experience you love — bake topping and crust together from the get-go. If you mean a higher temperature for an un-topped crust, then I don't think that would solve anything; the outside would get crusty, the middle would stay soft, then the moisture in the middle would migrate outwards as the crust cooled and soften it, and as you say the bottom might get overdone... BTW, have you seen our post on artisan pizza? I think you'd love it (the post AND the pizza!) — PJH

• Reply