I follow a recipe which I always have a successful pizza dough on a regular pizza pan. This time, I tried the same dough. Sprinkle corn meal on the peeler before I put the dough on top. After I added the sauce and cheese on the pizza, the dough did not want to be "peeled" from the "peeler." I couldn't tilt the pizza to make it slide down and into the oven, because of the sauce. My husband helped me by using two spatulas to scoop underneath and of course he accidentally poke holes, with much effort. Then, when the pizza was done baked, a few spots were stuck to the stone (a few holes created by using the spatulas and the sauce ran down). What a disaster! Using the peeler and the stone became much a CHORE with much an effort to me..
How do you do it?
Thanks
How do you do it?
Thanks