Ideas linking to #1524

Improved in #1515 but I saw a video where someone par-baked the pizza and tomato sauce and then put the cheese on later.

Improved since #1515 but could still be better.

In #1535, I learned that my steel reaches around 620°F under the broiler. That’s plenty hot to make pizza at home.

I learned in #1535 that mixing the salt into the tomato sauce is a far better approach. It spreads the saltiness evenly across the pie.

I may want to go back to #1535 or some variation thereof where I put the cheese on after a parbake. It’s the best pie I’ve made to date.

Also note that #1515 had the best crust to date.