I then baked this pizza on the bottom oven rack at the same temperature for around 9 to 10 minutes until nicely browned. After plopping the pizza out onto the cutting board, I used the "Chesdan Style" of cutting the pizza into strips rather than squares. This was a style that a former great Chicago pizzeria, Chesdan's, used to follow before it left Chicago after 60 years in business (may it RIP). The pizza again was excellent. Very tasty and crispy, but a tad less crispy than the first time that I did this version, which may be a result of the change in the type of flour (KAAP vs. Harvest King). But either way, it was very, very good. I think I have a slight preference for the Harvest King flour and for sifting it, but I'll need to experiment some more to verify that (oh, my diet). I forgot to mention, also, that I also used a little cornmeal on the cutter pan under the skin, which is the first time that I had ever done that in making a pizza. Pictures of the final product are below.