I just received a pizza stone and peel for Christmas. I love the texture it
lends to the crust, but have a few questions:
1) My crust always seems to turn out too salty! Anyone have a great
made-by-hand pizza crust recipe?
2) Any tips for successfully sliding the pizza from peel to stone? Do
you put sauce, cheese and all the toppings on it while it's on the peel?
3) I have some baked cheese stuck to the stone. I know not to soap it,
but any tips for cleaning the cheese off?
Many thanks!
Gael Fashingbauer Cooper
gaelfc@microsoft.com <mailto:gaelfc@microsoft.com>