Pizza Crust - A Little Moist
I have been making a pizza I am fairly happy with but I still have one small problem. The center to the the crust turns out thin and cripsy which I am delighted with. However the outside crust, without topping, tends to be a little moist. I keep my dough in the refrigerator for a few days before baking. The best I can get out of my oven is about 450. I am using a 1" thick pizza stone with another pizza stone about 6" above. I bake it for about 15 minutes and I do preheat the oven. This dough recipe I am using now seems to call for more water than I am accustomed to using.
Comments appreciated, thanks, Don.