> the expert first bakes the pizza in the regular way on the oven surface, but when the pizza’s bottom is ready he lifts it with the wooden/aluminum spade and h

> the expert first bakes the pizza in the regular way on the oven surface, but when the pizza’s bottom is ready he lifts it with the wooden/aluminum spade and holds it elevated from the baking surface for another half minute or more in order to expose the pizza to just heat irradiation. In this way they avoid burning the dough and get well cooked toppings Has anyone tried this technique? Won't you still get further leopard-spotting or outright burning of dough around the cornicione during this, from heat irradiation?