I tried making a thin-crust pizza I found on here....it wasn't bad; but it had something I don't know how to describe.
It was like a tiny layer of 'gooey' in the middle of the crust. It was small, and my first thought was 'cook it longer'. So I made a second one, and it was very well done/crispy (nearly burnt to be honest); but I still saw the same thing in the pizza. I'll to get a picture if everyone thinks I'm crazy, but I'm hoping someone will say, 'Ohhh yeah! You just need to XYZ'.