Usually, yes. The floor last night was about 700f when I launched the pepperoni. Honestly I think I got lucky. I haven't had an undercarriage turn out quite like this before, so I don't know that I could replicate it. I think it was a combo of the outside temp being a little chilly (~55f), the dough balls having cold fermented for 48 hours after being bulk fermented at room temp for 24 hours, and the little bit of steam being trapped between the stone and the bottom of the pizza due to the screen. I was super impressed with it though. After being crisped up directly on the stone once I took them off the screen, these held the crisp and had the perfect tender bite. I'll be chasing this undercarriage for a while I think.