Popped a breakfast pizza into my little gas oven at 630F. and got much better crust browning but I knew I would. I used Oaxaca cheese but a different brand, browned up the same as the first. I will say the flavor of the crust did improve. I measured out 156 grams of cold dough and formed the skin on parchment paper using sifted flour on top to keep the mini rolling pin from sticking. Both egg yolks broke while loading, no big deal. In a couple of days I'll do another but I'll use a wetter cheese like panela. Breakfast pizzas are a nice change of pace, if you've never done one, try it.