Kathy, Joel ....everybody ..

Hopefully I'll remember the questions asked above:

Kathy - I make a simple dough on the 'dough' setting of my bread machine: 1 cup water; 2 - 3 tablespoons olive oil; 1 to 1-1/2 teaspoons salt; seasonings (I usually put in some crushed red pepper flakes, Italian seasoning and garlic -- not too much ... in summer fresh stuff - other times whatever); 3 cups bread flour; 1-1/2 teaspoons bread machine yeast. It takes about 1-1/2 hours for dough in my machine. Then I either let it rest for 15 minutes (covered) on my board (I have a marble slab but a board or coutner is fine) - and then I shape. Either one large (thicker crust) pizz or 2 smaller (about 12 inch ones). If I make my dough early - I put it in a large ziploc bag that I've sprayed with Pam, etc. -- and put it in refrigerator. Will keep up to 2 days -- Sometimes we have 2 to 3 bags in there ...and when you open the door you think Poppin' Fresh is coming out after you! Like Joel, I preheat my baking stone (I still have a stone - 1-1/2 inch thick - but plan to try the tiles this winter when I have time). If you don't have a peel - you can use a flat baking/cookie sheet - put the cornmeal on it as you would on a peel; then your dough - and top it. Open the oven, pull out the rack with the stone on it and 'slide' the pizza in. Sometimes (if the kitchenis really hot, etc.) it doesn't want to slide. In that instance (I always hope no one is looking!) I stick the peel handle between my knees and holding it at an angle -- 'help' it along with my hands! I don't use the rolling pin for rolling - simply flatten and press and pull and flip over, etc. We get some interesting shapes -- but, for us, we seem to prefer this.

Joel says he's going to give his sauce. I sometimes make mine and sometimes I use a canned version -- and sometimes we don't go the tomato route.

Joel - re cleaning -- never use soap. I let my baking stone cool - and then brush off the cornmeal. I sit it on the sink ledge and run warm water over it. Sprinkle spots (where topping or cheese burned on) with baking soda ...wet a bit more. Then after a bit - I use a plastic scraper - mine is about 2-inches square with a tiny ring hole in one end. They were (I'm sure) made for things like this and difficult pans! Sometimes I have to 're-do' this tough bit several times. Then I rinse well and dry with paper towels. The stone stains and darkens with use. I think I had to season it -- but since its been about 5 years I don't really remember. I think I had to soak it in water - and then later put it in oven at varying degrees .

There is a web site - http://countrylife.net/ that has a lot of 'talk' and info on breads, etc. There are several sections - the 'bread forum' often has a lot of comments on baking stones, tiles, etc. There is also a 'Question/Answers' - and a 'recipe bin' and sourdough and so on. I've gotten a lot of good info there.

Do use your pizza stone and/or tiles for other breads etc. Mine stays in the oven the majority of the time. I put a casserole on it last night. I usually take it out when doing cakes. Don't know if it would matter.

Happy pizza ...