We've decided to try it out by having a pizza party for some friends. The
general idea is that one friend will bring the
dough, we'll make the sauce,
and everyone will bring toppings for their ideal pizza. Anyone have any
hints for baking pizza on a stone? Have
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I just put the
dough onto the hot stone and then top it, with the base
already cooking. Yields a good crisp pizza.
ian
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unidentified noise The machine is 23 years old and has started to emit a loud "clacking" noise but only when mixing
dough and not at any other time. I wanted to take the plastic top off the case to see if some rotating part was loose
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These are the instructions that came with my "pizza gourmet" baking stone:
Pizza
dough (makes 1 14"x15" thick pizza)
1 pckg dry yeast
1 1/2 cups warm water (105 F to 115F)
2 tsp salt
4 1/2 cups high
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