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@chrisbmx116
I've been watching how others make light fluffy crusts...
The trick is, once your doughs good, to leave at least an inch of tomato less base around the edge. I've also created massive crusts by keeping the dough thicker. Pizza east oil it which gives it extra colour but I think that's a bit much.
I add old dough I've kept to each batch if new dough as recommended by pharoahsanders and that felt like the last piece of the puzzle.