I didn't say the crust would taste better than Nate's, I don't think that's possible. What I did with this one was to bake it out as much as possible without turning it into a black frisbee. What it does, though, is it achieves a thin, crisp outer layer which, imho, adds to the a nice touch to the crust.
Also, I noticed that at the very start of the bake, right when the pie hits the hot stone, it truly "explodes" and the rim puffs up to great proportions. That's another nice effect, which I like.
Next time I'll make the dough I'll give the 5 minutes a shot and compare. However, the responses I got from several other people, who tried the pizzas, were very positive.