Most Underrated Pizza I’ve Ever Had (Roman Thin Crust Pizza)

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I have made a lot of pizzas in an electric oven now with a pizza steel. I
find I get the best results by using regular bake at max temp and
putting the crust with only the sauce and olive oil in for about half
the cook time. Then I pull the pizza out and adding toppings. This
allows the crust to cook and look more like the Ooni without having the
cheese squeeze all its grease out. To really simplify this I do all my
baking on parchment paper (yes this darkens but will hold together).