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Old 01-12-2009, 01:08 PM   #1
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Pizza, 1st try?

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.

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Old 01-12-2009, 01:10 PM   #2
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You can use a cookie sheet and make a rectangular pizza (or a round one for that matter).

Pizza is just thin bread dough with stuff on it. It's really not as difficult as it looks.
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Old 01-12-2009, 01:21 PM   #3
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As Andy said, dont get overwhelmed by the internet. Spread the dough, add some sauce, cheese and bake as directed. May take a little experimenting since different doughs, pans, ovens..... vary. But once you get used to your own situation, experiment with different sauces, cheeses, toppings, thin crust, thick crust ..... In the worst case, if it doesnt work out, just keep your local pizzeria's # handy, take in a pie, and try again another day. Ive had to do that many times until i got it right, and im not embarrassed to admit it
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Old 01-12-2009, 01:40 PM   #4
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We use cookie sheets all the time...NOT a problem at all! ENJOY!!!!!
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Old 01-13-2009, 09:16 AM   #5
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I have a stone, but the kids actually prefer it when I make it in the cookie sheet. On the stone I have a thinner crisper crust and they like the 'pan' crust that comes from the cookie sheet.
I used to buy the crust mixes from the store, mix it up, then spread it in a large cookie sheet until I was able to get it too completely cover the bottom and even pinch up the sides a bit. Then I just add sauce, toppings, and cheese. Just don't add a ton of sauce or it can be a bit soggy.
I also make a Chicago Style deep dish in my cast iron pan, that is another way to make it. Make sure the pan is well seasoned and add in just enough oil to wetten up the bottom and sides. Put the dough in and work it so it is all the way up the sides evenly. We then add in our toppings (meat is cooked first), then cheese, then add some sauce on top. Not a ton, but completely covering the cheese. Then I like to put sliced tomatoes on top, and when it comes out of the oven sprinkle with grated parmesan cheese, cut and serve.
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Old 01-13-2009, 09:23 AM   #6
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After you've stretched your dough, you can put it in the oven for couple of minutes before adding your sauce, meat and cheese.

The only difference I notice in the stone is that the pizza crust, is a little cripier.
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Old 01-13-2009, 09:31 AM   #7
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I make homemade pizza all the time on a cookie sheet. Actually, an airbake sheet (because that its what is we have) and it comes out just fine. The only complaints I get are about the anchovys, but that isn't the cookie sheets fault!

I am always meaning to get a stone and a peel, but never seem to get around to it.
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Old 01-13-2009, 10:00 AM   #8
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Two words, Boboli...
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Old 01-13-2009, 10:11 AM   #9
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you don't need a peel if you use baking paper taped down and roll your dough out on that.....then you can safely transfer your dough to the pan or stone and the paper won't interfere with the cooking of the crust...I did order a peel but unfortunately the pole was too long as my island was in the way.......
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Old 01-13-2009, 06:56 PM   #10
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Originally Posted by expatgirl View Post
you don't need a peel if you use baking paper taped down and roll your dough out on that.....then you can safely transfer your dough to the pan or stone and the paper won't interfere with the cooking of the crust...I did order a peel but unfortunately the pole was too long as my island was in the way.......
Shorten the handle. A saw and some sandpaper should get you back in business. I love my peel. They make peels with handles as short as 6-1/2".
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