Ed Pawlowski > writes:

> On 6/19/2020 5:05 PM, Thomas wrote:
>> Using 00 flour, making thin pies.
>> Cuisinart stone in oven. Whether 550 deg or 450 i cannot get crust to nicley brown before burning top.
>> I tried up top in oven and down low.
>> I tried low then opening oven door to let top heat out.
>> The pies are really good but could be better.
>> What do I need to do to get the crust better?
>>
>
> How long do you heat up the stone? I always gave it 20 to 30
> minutes. Bottom rack. Could your sauce be making your crust too wet
> before it bakes?

Speaking of sauces. Does anyone have a tried and true red pizza sauce
recipe? I just wing it with canned tomato sauce, herbs, salt, pepper, sugar.

--
Daniel

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