Anne, we always pre-bake our thin crust sour dough, this recipe. For 10-12 min til light golden on 9" KAF parchment circles on the hot 450 deg. KAF stone. We remove, cool and bag and freeze or use later in the day. We lightly brush EVO (I love basil EVO) and a very thin layer of Italian cheese, sauce it, then our toppings and fresh mozzarella. We bake for an additional 8-10 min., checking edges and bottoms. It is super crunchy, tender in the middle, and the best crust ever! The toppings keep it moist.

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