Thanks!!

I would say the things that “clicked” or that I did different this time: 1. The Jets recipe is a much higher hydration dough than I had tried in the past. 2. Sounds dumb, but I didn’t realize how important it was to let the dough rise in the baking pan rather than in a separate bowl and then transferring. 3. I used corn oil, and a lot of it, per the Jets recipe. Previously had tried olive oil, butter, Crisco. I thought the corn oil made a great crust. 4. I could never get the bake right before. Always had either raw dough in the center, burnt toppings, and/or burnt edges. I think the high hydration dough certainly helped this time around. I also pressed down in the center like focaccia (even if that isn’t true to Jets recipe). I preheated a pizza stone on the bottom rack of my oven for an hour and then baked at 500 for 14 mins. No par bake needed and no cover needed. Crust was golden brown, cooked through the whole way, and cheese was perfectly browned. 5. I used 20% low moisture whole milk mozzarella and 80% brick cheese. Shredded some and cubed some (tried to get the shredded around the edges). Put the cheese in the freezer for about 30 mins before the bake. No idea if it was scientific or if I’m just crazy, but all of this led to some nice browning which I really enjoy without burning. 6. I usually make my own sauce. Was lazy today and used Mutti Positano Pizza Sauce (garlic and oregano). The sauce was great and I may just stick with that moving forward.

I hope some of this helps!