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Originally Posted by Donger
Do you guys put corn meal on your stone? If so, I presume just before putting the pizza on top of it?
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I do.
I also add cornmeal to the crust from time to time.
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I presume that you don't use bagged mozzarella, but the block grated. I'm going to get some good pepperoni and slice it myself. Or, maybe some Hormel in a bag...
I'm giving this a whirl tonight!
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I never heard of blocks, let alone seen them, but I have seen the balls.
If you buy the fresh balls, a lot of water oozes out all over the pizza. You have to sop that stuff up while it's cooking. I hate the shredded mozzarella though. It melts weird for me. I've used the fresh balls and sliced them up though, but recently tried flat slices that I break up and like that best. No water oozing out and still tasty in larger slices.
I also top with fresh basil that I chiffonade (which is easy and fun to do) but only add the last few minutes.
Don't "whirl" around while you toss the dough up in the air. Unless you know how to juggle lest your dough drop and stick to the floor.