On Wednesday, October 24, 2018 at 12:03:14 PM UTC-10, Silvar Beitel wrote:
> The "Pizza with everything" thread ("RFC: Every topic a rathole!")
> got me thinking about crusts. I've decided the pizza I like best[1]
> has a blistered crust, i.e. crisp on the bottom, chewy above that,
> but with large(ish) air pockets. The Goog is full of "guidance" on
> how to get that at home. What's *your* advice?
>
> --
> Silvar Beitel
>
> [1] Leaving Chicago deep dish, which I love, out of the discussion.

I like to lay the pizza on a metal sheet on the floor of a hot oven then finish it under the broiler.