I bought a stone and made pizza using my sourdough recipe. The dough is terrific. The pizzas turned out really good BUT, the bottom of the crust did not brown at all (I realize this is not a brick oven, just our kitchen oven). The funny thing is the top was great; bubbly well cooked and browned nicely. No broiler time at all. Nice airy puffy outer ring of crust too.
Does anyone know how to get a bit of char on the bottom of the crust? Any advise?