cooking home made thin crust pizza? [View All]

[sweetheart]

I'm attempting this seemingly simple concept and am already very happy that a home-crust is 1000 times better than average pizza restaurant... but i have some questions if you know....

I'm using olive oil in the crust, and the dough is very sticky sticky after rising... and it is very difficult to roll it out flat and super thin... and then get it on to a pan (with holes) without tearing the pizza... is there a trick? Any crust recommendations are very welcome.

I've cut a piece of slate to use as a baking stone, heated up to 500 degrees in the oven and that is working a charm... do i really need to use the pan with the holes in it for the first 5 minutes of cooking, or would the stone alone (understanding the logistical problem of getting a paper thin crust off my counter and on to a flaming hot stone in the oven) That frikking dough is stuck to every place in the kitchen it is so frustrating to clean up...

After eating, my skin smells i think from the yeast... my skin also smells from garlic for days after eating it... is there a secret with the yeast...

Flours... are some better for pizza?

After making the crust, i put on store bought "pizza sauce"... do you know a good way to make this from scratch? recipe links? I have a feeling that after mastering the dough, the next trick is that sauce.... and what spices would you use... rosemary, thyme? ground juniper berries?