The "Pizza with everything" thread ("RFC: Every topic a rathole!")
got me thinking about crusts. I've decided the pizza I like best[1]
has a blistered crust, i.e. crisp on the bottom, chewy above that,
but with large(ish) air pockets. The Goog is full of "guidance" on
how to get that at home. What's *your* advice?

--
Silvar Beitel

[1] Leaving Chicago deep dish, which I love, out of the discussion.