Your pizzas are always so perfect. I have a problem with my own, lately, with the bottoms being soggy instead of crispy, even though I'm baking at 500 degrees on a baking stone. Could I be lubricating the pan with too much and/or the wrong kind of oil? I've been trying to get the cheese to stop sticking, so I apply canola oil liberally with a paintbrush. Can you tell me what kind of oil you use, how much and how you apply it?