u/AdBulky6016

So, second time using my pizza stone, I did three layers of cup pepperoni and regular pepperoni with a cheese blend of mozzarella, Parmesan, Romano, and Fontina cheese… I love how it’s come out. My only grip is I still struggle with the initial transfer from the board to the pizza stone. I can never get a smooth transfer, so I always end up with a slightly misshapen pizza… does anyone have any good tips on the dough is still raw I know cornmeal is the best thing to use. I just still struggle. It’s like parts still get stuck.

I call you his one ultimate pepperoni! 3 layers containing mini cup pep & regular pep. A blend of mozzarella, parmesan, Romano & fontina cheese.
I love how everything comes out, but my only struggle still is the initail transfer from board to stone…