Hi Kye, Thanks so much for the tips. Just baked 2 pies side by side on a pizza stone. One in a glass pan and one in a disposable metal pan. The disposable metal was perfect -- the bottom crust was brown and crisp. The glass pan was still raw and mushy. This seems right given that glass is a terrible conductor compared to metal. What doesn't make sense is why do so many publications recommend glass (NY Times and Cook's Illustrated). The last thing I want to try is baking with glass without a pizza stone. Maybe that helps with metal, but not with glass? Cheers, -Helen

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