pizza crust success - and request for feedback
After a lot of experimenting, I finally found a way to make some really good thin crust / Neopolitan style crust. This crust is crispy on the outside and still has a moist crumb. I have a gas oven and set it to 'broil' and put one baking stone on the bottom rack, and another on the rack above it and baked the pizza in between (placed on the bottom stone). For the first time ever it rose perfectly and cooked wonderfully. A quick pic here and I'll post the whole process once I do it again and get a better set of pics. A little more details and some more pics are located on my short blog entry at http://www.feedmittens.com/fmblog/2009/09/02/pizza-crust-success/.
So the quesion is: how do I do this better? Firebricks on either side? Put the bottom stone on the deck of the oven?