Hellobee Boards

Not sure on exact temp, but higher is good (like 450).

If you have cornmeal, sprinkle some of that on your cookie sheet. Not necessary, but it makes it feel more like a professional pizza.

To combat sogginess, make sure you've stretched it enough. I keep it on my left fist and stretch all around with the right. Never had luck rolling it and not brave enough to toss in the air! Cook's Illustrated had a great point that has helped with sogginess: before loading all ingredients, put sauce on there and bake for about 5-10 minutes, then put on ingredients and bake for the rest.

Here's what I do:

-Preheat oven to 450
- turn a baking sheet upside down and rub with a light coating of oil (helps prevent sticking if you don't have cornmeal and makes cutting easier unless your baking sheet doesn't have sides)
-stretch dough and poke randomly with holes using a fork (keeps it from getting air pockets)
-bake for 5-10 minutes
-put on ingredients and bake another 10-15 minutes depending upon how brown you want it

When you press/stretch the dough; only do it from the edges of the dough, not the middle. You want the middle to stay thicker so you don't end up with floppy pizza slices! if it's expanded a lot, you'll want to press the air bubbles out before you bake it.

When you top your pizza, use a light hand so the dough doesn't get pressed hard to your pan; that will help keep the dough from sticking.

Usually you take the dough out of the fridge and let it rest on the counter for an hour. Then roll out on a well-floured surface (flour the pin and your hands if pressing, too).

I roll it out (use elbow grease) as close to a rectangle as possible then put it on a baking sheet covered in parchment paper/cornmeal and sort of press it out to fit the pan as well as it can. It ends up being more free-form. Top with pizza sauce (leave the edges clean), mozzarella, and whatever else you like. Bake at 450-500 for 10 minutes then check for your desired donneness.

Mmm... homemade pizza!