Didn't understand the peel. You let the dough rise in there overnight? never tried that.

I like 1/2 whole wheat flour, 1/2 unbleached, flax meal, a pinch of oat bran, EV olive oil in the crust and on top, conventional oven at 420.

What kind of cheese you use? I go with traditional Mozz, Romano, Asiago, Parmesan, but also like white cheddar or Monterey Jack mixed in.

...that is used to take pizzas into & out of an oven.
When I ordered this better one, I had dozens of hits online when.i searched "pizza peels".
I don't know why they're called peels, but that's what they're called!
They look like this.

I used already mixed & proofed pizza dough.
I didn't do the dough yesterday, so I cheated to make the ouzza today.
I used mozzarella, parmesano & pecorino romano.
I addressed the "peel" thing in a separate post.

I could eat pizza every day because there are so many topping combos you can come up with.

I would give anything (well, almost) for a good copycat recipe of Shakey’s pizza.

that's something I shouldn't do now, and I really don't need another rarely used kitchen appliance filling up the cabinets.

I do have an excellent and very meat-heavy (1-1/2 lbs of lean ground meat) pizza recipe from Adelle Davis's health food cookbook, with very thin stone ground whole wheat crust and thick topping, that was a hit when I made it for parties years ago. Used a very large cookie sheet.

Pizza is our go-to "what's for supper; no idea!" kind of night. In fact, tonight turned into exactly that and I'm eating the pizza I just took out of the oven. Haven't found or perfected any great crust yet, tho...

Do you make your own pizza sauce? If not, what's your favorite brand? Thanks!

...we found that Pastorelli's is so good that it isn't worth making it.