Sorry I had too. Thinner crust would come from a shorter overall bake time which a hotter oven will provide along with better oven spring.
But If you start hotter it may require you to change your set routine. If I started at 500 I'd lower the oven shortly after loading to 450 and maybe remove the steam sooner than 30 minutes (20-25 minutes) and then go from there.
Sorry I had too. Thinner crust would come from a shorter overall bake time which a hotter oven will provide along with better oven spring.
But If you start hotter it may require you to change your set routine. If I started at 500 I'd lower the oven shortly after loading to 450 and maybe remove the steam sooner than 30 minutes (20-25 minutes) and then go from there.
Josh