Using the technique @necessaryindulg
posted in this thread : http://eggheadforum.com/discussion/comment/1224650/#Comment_1224650
I was finally able to make round pizza! Up until now, I have made some pretty good, sometimes great tasting pizza, but it always looked like an amoeba. This techniques was easy with great results. Used Wegman's pizza dough, which I allowed to set out for 3 hours before making the pizza. Baked at 500 dome temp, platesetter legs up, grate on top, then little green feet with a pizza stone on top. Dough was nicely browned but not burnt and toppings cooked nicely as well. Next will be making my own thin crust.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA