I was wondering if anyone could give me a few ideas as to how I can get a more golden/crispier crust. I have been experimenting with Tom's basic dough recipe, minus the sugar. I started experimenting with high gluten flour, and it seems to be producing a darker crust. Prior to this i have been using enriched flour, and providing someone doesnt forget the pizza in the oven, it comes out a lighter in colour. I have read in numerous posts that high gluten flour is the best to use for medium to thin crust pizzas, but is there anyting that I can add that wil give me a golden coloured and cripsier crust? Any help, suggestions or ideas would be greatly appreciated.