Hey guys, I've been browsing around on the forums here admiring all these delicious pizzas, and have recently started trying my hand at making some. One of the problems I'm having is getting the outer rim of the crust to brown. It's also a little heavier and not as light and airy as I'm expecting. Maybe those two issues are related, I'm not sure. For example, I recently tried the Papa John's clone recipe that is posted on this site. I used the KABF as stated in the recipe. I was thinking I was on the right track this time because the dough opened up very well and I was easily able to stretch it to 14". I cooked it on a pizza screen at 500 degrees for around 7 minutes in a home oven. The bottom browned nicely, and the undercrust had a good texture and flavor. However, as you can see in the picture, the outer rim hardly browned at all. I didn't want to cook any longer for fear of burning the cheese. The outer rim also did not rise much at all during baking, and it was a little thick and heavy when eating it. Any suggestions on what I'm doing wrong? Thanks!