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A few months back posted “How NOT to make pizza at home” and learned from my mistakes. This time? Success. But it wasn’t about the ingredients as much as the technique. The last time I had a dilemma – how to transfer my pizza to the pizza stone in the oven without a pizza peel when the dough was stuck to the mat on which I rolled it? This time, I rolled the dough out on sprayed parchment, then cooked them on the parchment, on the pizza stone. I must admit – this was NOT my brilliant idea, but someone who read my previous post noted above. I cannot recall who she was but I thank her dearly for her idea! If I ever recall who it was (on Twitter) I will give her credit.

I made two varieties this time (one for my taste, one for my husband’s). Those of you who follow me will know which was mine. One had a layer of ricotta, dollops of pesto, a light sauce of roasted cherry tomatoes and garlic, fresh Buffalo mozzarella, sliced fresh tomatoes and Parmesan. The other had traditional tomato sauce, fresh mushrooms, onion and pepperoni, shredded mozzarella (and a couple of slices of fresh mozzarella).

The bottom crisped up perfectly! And the crust? Well, that was from Whole Foods – ready to bake dough. I would buy it again in a heartbeat. I love Whole Foods…:)