I've been making homemade pizza lately and have an issue I'm hoping the chowhound community can help solve. I make my own dough and use a pizza stone, oven preheated to 500. Invariably, the cheese will start to brown before the dough is sufficiently cooked. I realize I can precook the dough but I'm a stickler for efficiency. Any other thoughts? What do you guys think about putting the shredded cheese in the freezer for 30 minutes before baking?