I was think about doing a Reuben also...did you like it? Did you put it on red sauce or???
Printable View
I baked the crust on a piece of parchment on the rack. When I baked the pizza it was on the rack only (no parchment) and I used convection. This was the first time it was nice and crispy...otherwise it kept getting soggy. I'd be interested to see how it turns out on the stone...