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Also i cook mine in a pizza pan directly on top of the stone. The pan i like best has thousands of very small holes in it -- and the pizza ends up with thousands of little brown dots on the bottom crust from the holes..
And i use store bought sauce -- usually cover with sauce then pepperoni, then fresh onions-red and yellow bell peppers -- plenty of cheese!!
Charlie tuna said:
Last week, i made the pizza dough as i normally do, and something came up to where we didn't use the dough, so it was stored in the refrigerator for three days. We found it spred easier and the crust came out thin and crispy?? I will try it again because this was very good...