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I am still using a stone, but that doesn't stop me from cooking pizza every weekend! I made the most pies I had ever made at once this week and by the time I got to mine, I really paid the price with the temperature -- the first pizzas were obviously much nicer than the last because of the heat stored in the stone.
I learned an interesting lesson this week, too. I had real trouble with the dough sticking to the peel and couldn't figure out why it only happend some times and not others. It turns out that on the pies that I use whole milk mozzerella, I don't press down on the dough to press on the cheese like I do when using the water-packed cheese (I like to use both to experiment). Istopped doingthis and didn't have that probelm again.
I learned an interesting lesson this week, too. I had real trouble with the dough sticking to the peel and couldn't figure out why it only happend some times and not others. It turns out that on the pies that I use whole milk mozzerella, I don't press down on the dough to press on the cheese like I do when using the water-packed cheese (I like to use both to experiment). Istopped doingthis and didn't have that probelm again.