Home › Forums › Lunch & Dinner Forums › Pizza › Kraft Pizza Mixes vs. Chef Boyardee vs. Appian Way › RE: Kraft Pizza Mixes vs. Chef Boyardee vs. Appian Way
I get pizza dough at the grocery store, use my own sauce and fresh toppings. It only takes me around 15 minutes to produce a pie that comes close to real pizzaria pizza. To me, that’s so much better than the boxed or frozen stuff.
I just wish I could figure out how to use my pizza peeler and stone. I’ve oiled the stone and dusted it with cornmeal, but I can’t get it from the peeler to the hot stone without totally mangling it. What’s the trick? Is it all in the wrist or something? I have given up on that method and work the dough into a pan and just forgo the stone. What am I doing wrong?