Baking a pizza is a matter of heating the stone, if you've used one, and then watching to make sure the cheese melts properly and the crust browns at its edges. Of course, baking a pizza on a baking sheet in the oven is hardly different from baking a tray of cookies.
Too close to the bottom and the crust will burn before the cheese melts or the topping cooks through. Too close to the top and the pizza will never get done.
Compensate by rolling and pressing the crust a little thinner than you would for the grill.
Don't just set a timer and walk away. Pay careful attention to how the crust is browning, how the cheese is melting. e heat should register about 450°F.
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