leaving at least one spot where nothing is cooking leaving it as a " hot spot " . By keeping a hot spot in the oven, you will always have an area to rotate your pizzas into towards the end of the bake to finish off the bottoms. If you are using screens, it is smart to remove the screen halfway through so the pizza can finish on the physical stone. The contact with the stone will ensure a well-done bottom as well as ensure you get the desired crispiness. The opposite side of the spectrum is pizzas that are burnt. At times what appears to be burnt areas are thin spots on the crust that formed during the stretch but were never degassed before entering the oven. A simple fix is to pop thin bubbles before cooking or using a bubble popper to deflate enlarged bubbles inside the oven before they firm up. Perfectly cooked pizzas are what we strive for every day. At times it seems everything is working against us. But remembering to always bring your dough and sauce to room temperature before use, keeping a hot spot in the oven and popping those pesky bubbles will make it that much easier to bake a great pie. n LAURA MEYER is Administrator & Instructor, The International School of Pizza.http://www.smrset.com http://www.smrset.com