I finally fired up the oven and cooked pizza for supper.
I had a problem getting the middle of the pie and bottom cooked before the top started to get too dark.
Since the problem seemed to be more at the beginning of the cooking, I am guessing that I did not have the floor hot enough.
Still the last pizza had a more "doughy" taste and needed cooked more.
How do I get the middle of the pie to cook without burning the top and outer crust?
I had a problem getting the middle of the pie and bottom cooked before the top started to get too dark.
Since the problem seemed to be more at the beginning of the cooking, I am guessing that I did not have the floor hot enough.
Still the last pizza had a more "doughy" taste and needed cooked more.
How do I get the middle of the pie to cook without burning the top and outer crust?
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