On Wed, 24 Oct 2018 15:03:10 -0700 (PDT), Silvar Beitel
> wrote:

>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?

overnight the dough in the fridge will get you blistery crust