Preheated long enough on a lower shelf in the oven at 400°F, this pizza stone helped my pizza dough achieve a nice crispy crust after about 25 minutes of baking. You can't see the mozarella cheese on top because I used Aldi slices and they just weren't thick enough to make a difference.

This is the first time I "proofed" (let it rise) the dough in my Instant Pot, set at low temperature yogurt setting, with the vent open, for 30 minutes. Outside of the IP, it would have taken quite a bit longer to rise.

It's topped with sausage sauce I had frozen, diced onions and green peppers (thank you Vidalia Onion Chopper) and canned mushrooms, Parmesan Cheese and wimpy Aldi mozarella. Next time I'll use thicker mozarella. This is an 11" pie, and the dough made enough for two pies. I put the other half of the dough in the fridge and will probably make garlic knots tomorrow. Next image will be a scan of the recipe from a Cuisinart Recipe Book from the 70's.