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Reply to "If you make your own pizza at home"
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[quote=Anonymous]Get the oven as hot as you can go, for a full hour. Use a pizza stone. Don't roll the dough, stretch it by hand instead. You get better blistering that way. When the dough is stretched, place it on a well-floured pizza peel and add toppings to your liking. I actually prefer flour to cornmeal, since cornmeal tends to burn, and flour gives a more uniform coating. Transfer the pizza to the stone by placing the peel flat on it and jerking it carefully till it slips off the peel and on to the stone. I switch the oven to broil as soon as the pizza is in. That way the bottom and top both get cooked.[/quote]
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