http://www.fabulousfoods.com/recipes/article/46/28295

OK, It's Friday night and I'm stuffed with pizza, (sound of pants button
coming unbuttoned). I tried the pizza dough from the link above, followed it
exactly. I have to say i have learned alot. This dough was soft, loose and
sticky but it came out of the oven airy, light on the inside and a crunch on
the bottom. Not perfect but I was really impressed. I backed off the
temperature of the oven going with 450F. Plus had a cookie sheet between the
stone and the element. Rack was in the oven middle. Next time I will have
the stone as low as it will go and use a temp of 500F. Plus let the stone
heat soak for 20 minutes. My crust on the bottom was very lightly browned
and I think by doing the above it will focus the heat on the crust, As I had
to pulled the pie out before the cheese got too brown, the top cheese was
perfect. But I think by having the pie on the middle rack the top heated too
fast. Next Friday I'll do the new changes!
Regards,
Piedmont