"Rich Hollenbeck" > wrote in message
news:NgSpf.57277$fY5.30246@trnddc02...
> I've reduced the sugar in the formula from my textbook almost to none
> because my pizzas came out too cake like on the baking sheet. Now that I
> have a stone, do I put that sugar back in to compensate for the extra
> crispiness created by the stone?

I don't use sugar in my pizza dough. Try it without first.