For pizza with an extra-crisp bottom crust, place a baking steel
or stone in the middle of your oven and preheat the oven to 450°F. Divide the cheese-stuffed dough in half, then pat and stretch each half into a 10" to 12" circle on a lightly greased piece of parchment (let the dough pieces rest and relax if they start shrinking back). Proceed with the recipe instructions as written, baking the pizzas one at a time on the hot steel or stone. You'll need to monitor the pizzas during the second bake, after they've been in the oven for 10 minutes, because the heat from your steel or stone will likely cause browning and cheese-bubbling to occur more quickly.