Well, made the veggie pizza again (pesto sauce made with tofu as the
base) and this time floured the peel a lot. Put the dough on the peel
and shook it a bit to make sure the dough didn't stick. Really pushed
to put all the toppings on, opened the oven door and shook the pizza
and the damn thing stuck to the peel again but only for a second or
two (I was starting to think "Oh no").
Cooked for 15 minutes or so at 500° and the crust came out a wee bit
too crunchy for my taste. Other than that it was really good. I use
to eat pizzas with sausage, pepperoni, mushroom and onion however I'm
the proud owner of a new coronary artery stint so those days are over.
Next time I'll cut back on the time a bit.
Thanks all for the advice everyone.
Terry
