This is my tavern style that I’ve posted a couple times, but when you stretch it before curing you roll the edge out thin an extra half inch, then fold it up and pinch it like a pie crust. Then roll or press it down a bit to flatten it. Cure crust like normal, I like to find a lid or stone that I can lay the crust bottom side up on and the edge hangs over the edge of the pizza stone to allow it to be fully flat. When you launch it the edge will uncurl a bit but stay raised like this.
Pepperoni, sausage, bacon on an Ooni Koda Pro 2
by SulkyVirus