Made four thin crusts last night!
Two in pans, two directly on the stone.
Again, I had a heckuva time getting the pizzas in the cutter pans to brown. Tried everything... putting the pan directly on the pizza stone... putting the pan on the highest rack in the oven.... I ended up just cooking it longer and it eventually browned, but the toppings were burnt.
The thin crusts cooked on the stone browned nicely, but tasted more like a NY-style pizza than a cracker-style thin crust.
I'm not sure what I'm doing wrong these days... using the same flour as before, same recipe...
The thin crust pizza recipe (and photos) on the main website were made at my old house... had a gas oven there. My new house has double electric ovens. I wonder if that might have something to do with the differences?
The next thing I'm going to try is cooking at a lower temperature. Right now I'm cooking them in a 550 degree F. oven. At this temperature the toppings burn before the bottom browns. Maybe at a lower temperature, say 450 degrees F., the bottom and top will brown at the same rate?
Anyway, regardless of the crispiness of the crust, the pizzas turned out yummy! Got lots of leftovers!!