Hey there yall! I'm running a pizza pop-up restaurant in Los Angeles and I'm using a dough recipe I've worked beautifully in wood ovens before but am the space I currently work only has a conventional oven. I love the taste of the dough but it doesn't get quite crispy and crunchy enough without the extra heat from the wood oven. Wondering if there's something I should change in the recipe to help it crisp up. My first idea was adding sugar to the recipe, because I currently don't use any of it. I also have access to a grill and a salamander in the space and was thinking about having them both going and cooking the pizzas on a stone on the grill and finishing the top in the salamander. Anyone done anything similar to this? The dough recipe has hi-gluten, bread and whole wheat flour, oil, salt, yeast and water. It'd be nice to have the wood stove again but oh well! Thanks a lot.