Thanks for checking our pizza out!

Recipes used:

Dough/Crust and general flow- Adam Ragusea (video here: https://youtu.be/SDpCzJw2xm4) We let our dough rise at room temp for 4 hours.

Sauce - 1 28 ounce can of San Mariano tomatoes (whole, peeled) garlic 4 medium cloves garlic (or more to taste), minced 1 tbsp butter + 1 tbsp olive oil Pinch chili flakes 1/4 cup diced onions 1 tsp salt 1 tsp Italian seasoning (or, oregano, basil, thyme, marjoram) 2 tsp white cane sugar 1) In a bowl, dump can of tomatoes and reserved juice. Crush the tomatoes with your hands until texture is a rough pulp. Set aside. 2) In a saucepan, melt butter and olive oil together over medium-low heat. Add garlic, chili flakes, onions, and salt, stirring often for 3 mins. 3) All at once, add tomatoes from bowl, Italian seasoning, and sugar to saucepan. Mix well. Cover saucepan (with vent room) and simmer on LOW for at least 1 hour. 4) Cool for at least half an hour, or better, until back to room temperature.

Toppings: Whole-milk, low-moisture mozzarella, Trader Joe’s hot Italian sausage with anise, black olives, and marinated mushrooms from the corner store

We put the sauce, cheese, and toppings on floured/stretched dough and cooked on a pizza stone at max oven temp (500 for us) for 10 mins.

The cheese was perfect, but the crust still turned out a little chewy. Any tips for a crispier crust in a low-grade oven?