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Pizza looks yummy, Micha...some questions

Misc.
at my house, it's Dijornio rising crust pepperoni with added sauteed mushrooms, onions and sometimes green peppers, jalapenas, etc. I find it works best if I partially bake it before adding the veggies because I have a tendency to pile them on. I haven't made one from scratch for years and could never get the crust crisp. I think a pizza stone might be the answer for that. Do you find it makes a difference? And just curious, my electric oven has heating elements on the floor. Is a gas oven different?
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