I am using a stone in a 500 degree oven. The stone is on the bottom rack. I cannot get the bottom browned. I am looking for a crisp bottom and chewy top. I am trying to re-create a New Haven CT stype pie. Many of the top pizza places use here brick oven with coal. Any tips to making a dough or a cooking method wcich can result in a darkened bottom. Without burining the top, of course!!!