Every friday it’s pizza night. Tonight I’m going to make it – I should be home by 3 and will make up the dough. There’s baseball practice right at dinner time, so when they get home, they will be HUNGRY. I will have the pizza ready to eat. Keeping the toppings simple tonight – one pizza with cheese/pepperoni, the other with fresh basil & tomatoes. 1st official day of summer break!!!
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Hey Cassie!
I came to your class at Ms. Mary’s pre-school . . . and bought your cookbook. I loved your “Friday night pizza” idea so much, we’re doing it too! However, we had a bit of a disaster just now trying to get the pizza from the cookie sheet to the pizza stone. YIKES! Any tips? I used one recipe of dough for one pizza . . . and my pizza stone is “smaller” . . . so maybe the dough was just too thick and heavy. Its in the oven now, so we’ll see if it cooks OK with the thicker crust.
Also, I made your kabob marinade the other night. It was a huge hit! My husband kept saying “Wow! This marinade is a KEEPER”! Thanks!
Kathy
That’s a bummer about the pizza. To put so much effort in and then have it not work – don’t despair, however.
I’m wondering if you coated the cookie sheet with corn meal? They act as little rollers to get the pizza dough off of the cookie sheet and onto the stone. If you transfer the dough to the cornmeal surface, make sure you do not keep pressing out the dough into the cornmeal because then you loose the rolling off effect. Same thing applies to putting on the sauce and toppings.
Did you heat your stone? When you transfer the dough to the stone put the cookie sheet all the way into the oven and then do a “little shake” to release the dough and get the cornmeal “rolling”. Then, you should be able to adjust the size of it a little bit to get onto you pizza stone.
I should get all fancy and post a video of the pizza “transfer”. It’s easy to do, but easier with a demonstration. I’ll have to think about that. Let me know if this answers your question.
Thanks for your comments!!
Hey Cassie,
Thanks for the reply. I’m pretty sure I know what my problems were (yes, there’s more than 1!). First of all, the crust was WAY TOO thick. I think the recipe makes at least 2 and maybe 3 pizzas the size of my stone. Second, I don’t have a cookie sheet with no edges. So I was trying to actually “pick up” the pizza to get it on the stone . . . no no! And third, I DID use cornmeal, but I may have continued to roll it out a little on top of the cornmeal. I can see now how that would be a problem.
I’m trying again tonight with all of these “corrections” . . . wish me luck!
Kathy