I have to report two significant improvements to my pizza!
I now remove the parchment paper after about 4-5 minutes — it makes a big difference to the colour and crunch on the crust. (I bake directly on a pizza steel preheated to 550° F for 45 min or so.)
I now make tomato sauce with Mutti crushed tomatoes, and STRAIN it over a bowl for 15 min or so before I top the pizza. This stops the “orange soupy sauce” form when cheese melts. Much better!
