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Old 01-13-2009, 09:24 PM   #11
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When Buck and I made pizza it depended on what we wanted. Sometimes we used a cookie sheet, turned upside down. If we wanted a "stone," we used a large clay flower pot dish, which lives in the oven.

I use the flower pot dish as my stone for breads, too.
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Old 01-14-2009, 11:41 AM   #12
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a teacher that I worked with also used her broiler drip pan to spread the dough out on.......as for the peeler that has a way too long pole I'm waiting for my son to get around to it.......he said that he would as he loves homemade pizza
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Old 01-14-2009, 11:46 AM   #13
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Ditto here for cookie sheets. I actually use half sheet pans from Sam's club. My stone makes too small a pizza for my grown sons to eat.
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Old 01-14-2009, 11:47 AM   #14
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Also, not that most people want to wait, if you allow your dough to rest overnight in the fridge, it is easier to roll out but it's not an absolute necessity........will last for several days or you can freeze the dough (I moisten the dough with some olive oil).......if you freeze it you need to allow about two hours to defrost and come to room temps
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Old 01-14-2009, 11:55 AM   #15
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Quote:
Originally Posted by giggler View Post
I was all set to make my 1st pizza tonight...

now looking at all the web, I'm a bit daunted..

I don't have a stone and all that.

Can't I just stretch the dough into a square cookie sheet, top, and then bake? I'm pretty sure that's how my Mom used to make it for us years ago..

Sheesh, the recipies make it look so complicated!

Thanks, Eric Austin Tx.
The easy answer is OF COURSE you can! I made pizza on a rectangular cookie sheet before they started marketing round pans for pizza, and looooong before they started insisting how much better a "stone" made them.

I still make mine the "old-fashioned" way.

Have at it, and come back and tell us how it went -- how you liked it.
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Old 01-14-2009, 12:19 PM   #16
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giggler, they are right! My biggest problem with making pizza was finding a sauce that I liked. That is the real key to pizza in my humble opinion.
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Old 01-14-2009, 11:58 PM   #17
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So true, a bad sauce just ruins it for me, but so do cheap ingredients! Gotta have a good crust, darn good sauce, real cheese and quality toppings.
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