I've not been happy with mine. The flavor is good but the crust is really hard to cut when the pizza is done.
i often will slightly precook my crust if im doing pizzas on the grill. put it on a few minutes, flip it, sauce it, top it, cheese it, finish it. but in the oven i usually dont need to.
I precook sausage, onions and some other meats, but the crust never.
I've heard of people precooking the toppings, but not the crust.
only if I don't want my topping cooked, or very lightly cooked like proscuitto and basil.
I never prebake my pizza crusts.
What's your dough recipe? Fermentation time?
I find the toughest doughs are usually made same day, with little fermentation/less flavor.
I top then bake. I've tried pre-baking and have found it to be needless. The one exception is when my husband is craving one of his super topped pizzas,
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