On 5/18/2015 2:09 PM, Paul M. Cook wrote:
> "sf" > wrote in message
> ...
>> On Mon, 18 May 2015 03:52:49 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "sf" > wrote in message
>>> ...
>>>> Ah, yes. Comments from a male who was BORN knowing what to do and how
>>>> to do it. Yeah, sure. I'm not buying that bridge.
>>>
>>> The only real problems I ever had were restraint in topping and not
>>> letting
>>> the dough rest long enough. Even when I made plain cheese, I was piling
>>> too
>>> much cheese on there.
>>
>> So you knew from the get-go how long to heat the stone, how to roll
>> out dough, how much flour to put on the peel and how to slide the
>> finished pizza off the peel onto the stone without losing any
>> toppings? I had a learning curve and so does my husband. The other
>> clowns here aren't worth responding to anymore because they're just
>> blowing it out their asses.
>
> You can make a darn good pizza without a stone. He should have started with
> a pan rather than a stone and peel. I'll admit they can be tricky.

The Wilton pizza pan outperforms any other home pizza cooking implement.