In article >,
"Giusi" > wrote:

> "JoeSpareBedroom" > ha scritto nel messaggio
> ...
> > "Giusi" > wrote
> >> Mine is metal with a wooden handle. I still wouldn't be cutting pizza on
> >> it. That's not what they are for.
>
> > Thanks.
> >
> > The cutting is the next issue. Gotta get a cutting board as big as my
> > pizza stone.
>
> Or make single serving sized pizzas. OTH, if cut you must, kitchen shears
> do a fine job on any surface.

I make individual pizzas -- we each prefer different stuff. My method
is, I am sure, unorthodox and will probably elicit gasps of horror ‹ but
it works for me and it is what I will continue to do. It is based on
less than satisfactory experience doing it a more traditional way.

I use a piece of dough about the size of a tennis ball for each pizza.
I roll the dough very thin - perhaps the square inch total of a 9"
round, though not exactly round. :-) I slide it to my baking tiles
(unglazed terracotta, 1/4" thick) and bake it on the bottom rack at 550
deg F for 2-3 minutes just to set the crust a bit. I dock the dough
first.

I put the toppings on the baked side of the crust and slide it back into
the oven with the peel for about 5-7 minutes, until the cheese is as I
like it. Or until the crust edges are brown (Rob has his without
cheese). The crust is crisp (as he likes it).

I'd had a flippin' Alexawful mess with one. My dough was too thin for
what I was putting on it and I had not prebaked it as described above.
The dough stuck to the peel and let's just say I wound up with a heckuva
mess in my oven due to slippage and sloppage and stickage. :-/

Prebaking the crusts as I do allows me to prepare them a bit in advance
-- when Small Child was in residence we could have one in the oven while
we arranged the topping on the next.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.