I have a good pizza crust recipe that makes a nice thin and crispy
crust. Before putting on the sauce and the toppings, I cook the crust
for five minutes on a pizza stone that has been preheated at 450 degrees
so that it will not get soggy. However, as it cooks big bubbles arise
in the crust so that it is very bumpy and hard to get sauce to stay on.
Any suggestions?