On Sat, 16 Feb 2019 10:37:22 -0500, songbird >
wrote:

>Bruce wrote:
>...
>> I made my own sourdough pizza bases a few days ago. The flavour was
>> good, but they were still partly raw after 20 minutes in the oven. Not
>> good. Either I have to prebake the bottoms or give them more rise
>> time, so they bake faster (if that's true). Or make them thinner, but
>> they were already quite thin.
>
> hmm, i always baked mine fairly thick in the oven
>for a longer period of time.

I thought 20 minutes was already long, but going longer is an option
if the toppings can handle that.

> i have no experience with a pizza stone or a
>heavier pan that is pre-heated before putting the
>crust in there - i would explore that avenue...

Thanks, I've got a few things to try.