Another way to add crisp to your crust is to abandon the pan altogether, but you must use a larger sheet of parchment paper compared to what comes inside your package. You don't want all that cheesy goodness slipping through the cracks of your oven rack. Flipping is optional, too. It’s best to let your hot Fattyhead cool down before flipping, then put it back for as much browning as you like. Remember, this is no wheat crust! It can get much darker, similar to that lovely layer of browned cheese atop lasagna. And if you're turning your Fattyhead into a pizza, always bake it before adding the toppings. You got this!
