Thomas wrote:
>
> Last night...pre browned crust, then riccatto, sauce, ton of mozz, then hot pepper rings and sliced black olives.

I've never cooked a crust first or bought a pre-cooked one. I
start with raw dough then all the toppings and cooking all at one
time. My general rule for this is 425F for about 20 minutes.
Always works well.

That said, I'm sure a pre-baked crust would work well too just
with shortened cooking time once you add ingredients.