First, thank you all for your input. Really appreciate your comments and suggestions. Second, my answer: Why do I wear black while working with white flour? Simple. My mind is warped. Have you heard of Mr. Abby Normal? I have his brain. :-) If I wear black, the white flour will show up better. I will know exactly where to dust them off. You canâÂÂt do that if you wear white. (Applause! Applause! Applause!-- :-). Yes, this method uses very little dry flour, and the serving tray idea makes it better. You will notice that even when I flip the entire tray upside down, there was no problem. LetâÂÂs face it, pizza is the easiest thing to make. There is no skill involved. Make/buy the dough, make/buy the sauce, spread the sauce and dump some toppings, use a correct pan, and bake it at the correct temperature. A ten year old kid, as many have, can make a very respectable pizza the first time. I have been observing the home pizza making âÂÂindustryâÂÂ. The biggest challenge for most people is in the shaping of the dough. I feel that a properly shaped pie will add to the enjoyment. Many people can somehow maneuver to get some kind of malformed pie if they are making a small one. But to make a full size commercial pie, it gets very tricky. With this method, as you can see from the video, there is no skill involved. 4 minutes for a well shaped full size pie is not too bad. I can actually get one done in a little more then two minutes. My record was ý hour for 8 full size pies (two baking cycles, 40 minutes) for a backyard party. Used lotâÂÂs of wax paper to stack the dough. Ann is correct that a rolling pin is used often as well as many other methods. There are thousands of instruction videos out there. Except the real profession techniques which all require lots of practicing, and I have yet to come across quick and easy ways to make a good size pie with good results by an inexperienced pizza maker. Using a silicone bake matt, again you can see from the video, unlike using a bare rolling pin very little dusting with flour is needed. Especially I like wetter dough for my pies. And if you use a serving tray like I did, very little counter space is needed for a full size pie. Try turning a large pie on your kitchen counter. Clean up is a snap with the tray. A restaurant size serving tray is a great thing to have for many other uses. BTW, you can also do a Sicilian pizza with this method. ItâÂÂs a dumb azz, a no pizzazz, no jazz pizza making method with Finezze (Applause! Applause! Applause!-- :-). dcarch Oh, Teresa, the tattoo is not a rocker. It is a skull design with this caption âÂÂBORN TO RAISE DOUGHâ arlinek, I didnâÂÂt see your post until now. I will answer later. Just got back from work. I need to eat first.

Have you seen what they call a "dogbone"? It is basically 4 pieces about 6-8 inches long shaped like a bone. It's skinny in the middle & fatter on the end. I would guess at 1 1/2-2" in the middle & 3-3 1/2" on each end. Tiny seams with a space left open for turning & filling & hand sew the opening once stuffed. You may be able to find a pattern to get it exact.

Thanks everyone. The blue, I guess, is ok for now. It just doesn't really sit well with me but I suppose it's better than hot pink or something like that. :) As for the toaster, I measured our cabs and it won't fit in any of them b/c there's a middle divider. :/ The toaster is approx 15x15x15. So for now, I'm going to put it in the corner in the dining area, where the door meets the back wall. I just found this side table with a marble top at the Salvation Army that I might use. There's also quite a few kitchen carts at places like Ikea but I'm leaning towards the side table. The more permanent plan is to buy one of those 24" fridges (kitchen forum currently has a thread on small apps--and now I want to trade all my big size apps for smaller ones!). Anyway, there's one that is rather short (~55 in) and that will give me ample room on top of the fridge to put some kind of open shelving and then use something like a rev-a-shelf thing to slide the toaster forward when I need to use it and then just push it back to place when i'm not using it. That might even give me enough room on the side of the fridge to put in some kind of storage area.

I wonder if I could flash freeze them and then flash fry them? Perhaps I should just bake anyway, because it will be kind of a waste of oil for me to fry them. I won't use the oil again for ages and ages. I deep fry maybe once every two years. Funny-ish story. When I first made egg rolls, I used corn oil. Did not realize that corn oil foams at high temps. Dropped the egg rolls in and they disappeared into the foam. Didn't have one of those cools slotted spoons for fishing them out, only a tongs. Lesson learned! I survived though, without permanent scars or burning down the house. Now I use peanut oil for deep frying.