In article >,
Wayne Boatwright > wrote:

>
> I bake my pizza at 550° F. for ~15 minutes.
>

How do you manage that? At 8 minutes my crust is starting to char. I
would keep it in a bit longer if I could to get the top browned a bit
more. Do you put it in on a cold stone? I know someone who does that,
but only bakes at 350-400º, I've been afraid of breaking my stone if I
put it cold into a 550º oven.

My pizza:

Crust:
Water, yeast, bread flour. Short proof at 100º for 30 min

Sauce:
Unsalted crushed tomatoes, a fair amount of chipotle powder.

Toppings:
Fresh mozzarella, garlic, jalopenos.