Hi Mary: I haven't been in the FF for a long while. Thought I'd take a peep and saw your Post. Here is my recipe. Always glad to help. Pizza Dough An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick, unless you are using NS Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou I'll send a Recipe for the Sauce.

Dcarch: Thanks for the reminder, " Pizza Month " Now I'll have to try something different. Maybe a Calzon pizza. Stir Fryi: Here is something you can try too !!! It's easy. *********************************************** Lou’s Calzonpizza - Tutorial For this Pizza I used a lightly oiled , 11x16 Cookie Tin Rolled the dough out to about 3/16 inch thickness and 3 inches larger than the Tin , all around. Then laid it over the Tin. Next I laid all the goodies around the inside perimeter of the Tin. On the far side is simmered Broccoli Stir Fries w Shrimp on top. In Forefront is cut Cooked Salami and Pepperoni w pieces of Cheese on top. Left side is Cooked Sausage. Right side is cut up Meatballs. I dribbled some Spaghetti Sauce all around. Then I folded the dough that was on the outside of the Tin, over all the goodies and into the center of the pizza, and pressed the edges down to seal it. Next I spooned the Sauce over the Dough ( I used my Spaghetti Sauce ) and sprinkled on the shredded Provolone and Cheddar cheese mixture, all ready for the oven. Baked it at 400 Degrees for about 30 minutes. Took it out of the Pan and onto the Pizza Stone, for the last 15 minutes. For the last 5 minutes ,I laid Pepperoni over half. LOU

When I had family at home and would bake at least 4 loaves at a time....one was always the "sacrifice"...to be ripped into while it was still too hot to touch..and the butter melted and dripped on your fingers...and it was delicious... I remember my grandmother saying...."now you just wait! You'll ruin the rest of the loaf if you cut it right now!!" And I resolved that the rest of the loaf was not as important as those first few wonderful hot slices.....and always give permission to dig right in! Last week I cooked for a church meeting....made a pot of corn chowder, broke up some greens, made a dressing and baked 4 loaves of basic food processor French bread....whisked them directly from the oven to the table and 6 people ate 2 3/4 loaves of fresh hot bread. And Ann....never have fresh hot rye nor whole wheat bread?? It's never better! Linda C

Yummy! BBQ chicken pizza is one of our favorites too :-) We also like the crunch of cornmeal on our pizza crusts, but I use polenta on the peel to get that effect. For a while there I was using parchment paper under the crusts and just setting the crusts on the stone paper and all, but we missed the cornmeal flavor and crunch. I have a little whisk broom I use to dust the leftover cornmeal off of the stone so it doesn't burn if I'm baking more than one. I'll be curious to see what your experiment yields - I wouldn't think that replacing that small amount of flour with cornmeal would cause any problems. I have a batch of the dough in the freezer (the first time I've frozen it, as an experiment), and now I'm hungry for pizza so I guess I'll have to take it out and make some this weekend too. Maybe one BBQ chicken and one sausage and mushroom, just because I can LOL. Linda - I'm glad your pizza was a hit! Deniselie - I've never done a kitchen remodel, but we did do some hardwood floors in our last house which necessitated living in the family room with only a microwave and crockpot for a while, so I can only imagine what that must be like. I think I'd be daydreaming about the meals I'd make too... Becky