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Jim Davis

wrote:
> I'm preheating my stone and cooking for 10 minutes, (the cheese is a
> bubbly golden brown) still the dough will not cook through except for
> around the edges. The rest of the pizza is a gummy dough texture. I
> would cook it longer except for fear of burning the toppings. What the
> heck am I missing? Any advice would be greatly appreciated!
> Thank you,
>
> John
>
You got the stone on the bottom level and 475+ degrees? I just made one
on my pizza stone and it turned out great. BTW I now use one of those
perforated pizza pans and put it on the stone. Improves the bottom
greatly.