I use a GE gas oven with a standard round baking stone. Preheated the oven to 550 degrees 2 hours prior to baking. I baked pizza on Sunday and made the dough on Friday night and in fridge until sunday. 2 hours to baking I brought dought to room temp. Sauce was made Thursday night. Gentle heat olive oil, garlic onion, red pepper flakes and Cento crushed tomatoes. About an hour over lowest flame and finshed with fresh basil and oregano. Cheese was fresh mozz made at a local Italian deli and polly mozz and with parmagiano reggiano micoplaned onto sauce before the mozz. Added the peppers and peppeoni as an after thought. Out of the 3 pizzas I made this weekend this was my favorite...the crust was crisp on the bottom but still foldable. I could eat that every day of the week and never tire of it. Great dough recipe!!