On Mar 28, 6:57*am, Melba's Jammin' >
wrote:
> 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, HOSSSPoJhttp://www.caringbridge.org/visit/amytaylor
> Pray for the abatement of her pain.

No gasping from me- your method sounds like a great idea!