My English is not good so I will describe it by picture. Currently I'm trying to make Detroit style pizza following recipes on this forum, in my deck oven. The problem is, I've never tasted any real Detroit pizzas in US, so I can't comparing my clones with them. I've tried Norma recipes, and get a good and crispy crust, but the problem is: After baking I cut them into 8 pieces like this picture: The outside pieces with 'V' symbols are very crispy at the bottom, and can maintain the crispiness for a long time, but the center pieces with 'X' symbols are crispy at first too, but the bottom became softer and softer easily after just a few minutes (2-3 mins after cutting I think). How can it be, is that a common thing or is there something wrong in my process? I baked them at about 575 F for about 15 mins, and then finish on stone for 3 minutes.