She does spread the dough out onto 2 or 3 pizza pans and lightly bake it before adding any sauce or toppings. She says that it keeps the crust from becoming soggy.
If she will preheat a stone to 500ish deg and cook the pizza on the stone, the moisture will evaporate out of the dough and become crisp. Also make sure all the ingredients are as dry as possible. Wet ingredients are a nemisis to crisp dough.
500deg @ 6 min
