Peter, I actually have another means to achieve a crispier crust with a shorter bake time, and I am sorry but I would prefer to talk privately about it for a number of reasons, but, again I must say, don't underestimate the effect on the flavor of the cheese that comes with a longer slower melt. I would like you to try something. Get a piece of normal boring old mozzarerlla, poly-o, whatever. put it on a pie and do a 1 minute bake. Now take that same cheese and put it on another pie and cook it slowly in the mouth of the oven, do something closer to an 8 minute bake. The cheese will taste TOTALLY different, I mean, you wouldnt even believe that it was the same cheese at all. Now, this is an extreme example, but I have found that it holds true for all cheese be it processed, buffalo, fior de latte, whatever. Some cheese tastes fine when it's melted fast, and some tastes WAY better when it's melted slowly. I just want to point out that "not stressing" the ingredients is a bit of a generalization, and is subjective.