Hi, I've tried this twice now — in my first batch one tray (baked in a fan oven) was perfect, smooth slightly shiny top, nice foot etc) but the second tray booked in a conventional oven had a lot of «crackers» which had peaked in the middle. (pizzarossa.me)
Then while the first tray is baking, fill your second tray with batter. (justsotasty.com)