I made my “homemade” pizza tonight. Pillsbury roll-out crust, Ragu Homemade Style pizza sauce, mozzarella of course, with deli-thin pepperoni slices, red onion, kalamata olives, and roasted red peppers. It needs a signature name. It’s been giving me trouble in the rental house’s oven, which runs 25-50 degrees too hot. But tonight I got it perfect, I hope I can reproduce it now. The crust was crisp without being crunchy, not chewy at all, and although thin, it was sturdy enough to hold the toppings without drooping. The platonic ideal.
I think the higher you set the oven, the farther over the desired temperature it goes. I should test that theory with an actual thermometer.