Dough on its contact side to the base when baked well, has a look. Apart from the taste, what happens in that short amount of time when heat meets that vulnerable surface is dependant on time, temp, and anything that is in between. It is where the "rubber meets the road." The most neutral tasting, anti-gravitational agent to allow quick and accurate delivery of the base element is crucial. Traditional flour, Rice flour, Semolina, Wondra?