In my quest to make good bar pizza, one chronic problem I've had is that the crust isn't as crispy as I'd like out near the edges. I'm wondering if the problem is the pan. I preheat my pizza stone to 550 (takes an hour), then I put the pizza in the pan on top of it. Thing is, the bottom of the pan isn't perfectly flat, so once on the stone, the only part that's touching is a small section at the center. Might this be causing my edge crispiness problem? And if so, how can I flatten the pan? The metal is flexible enough that basic pounding on the bottom has no effect. And I'm afraid to hit it any harder for fear of putting a serious dent in it.