On Monday, May 18, 2015 at 4:09:34 PM UTC-4, 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.
>
>
>
>
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I hear Domino's makes a strong pie.