I use my Cusinart food processor to make flaky pie dough all the time. It is excellent. It has to work for pizza dough.
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It works great for a low hydration dough, not sure otherwise, never tried it. I'm not sure why the hesitation on hand kneading dough, it takes maybe 10 min, not a big deal.
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"I'm surprised", said no one. :-)
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bless you all. sadly
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Thanks D-bag.
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your welcome. the blue box is max and cheese.dumbass
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Never made box pizza you stupid fuck, that's why your and idiot.
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Calm down you two, I need to see what everyone had for dinner.
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Do you guys put corn meal on your stone? If so, I presume just before putting the pizza on top of it?

I presume that you don't use bagged mozzarella, but the block grated. I'm going to get some good pepperoni and slice it myself. Or, maybe some Hormel in a bag...

I'm giving this a whirl tonight!
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1. That's a trick used by a local pizzeria here, but I don't use a stone at home. Helps keep it from sticking. Yes, just prior, otherwise the meal will burn.

2. I use bagged shredded mozzarella, but also have used a sliced ball. To each their own.

3. Try microwaving the pepperoni in paper towels for 30 seconds if you don't like the pizza greasy before building the pizza.

4. Go get em champ! :-)
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Good advice.

Take pics Donger.
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Thanks! I'm the primary cook in my house and I have a full menu to choose from, but for some stupid reason, I'm really excited about this.

Oh, and I'm going to Whole Foods to get the dough. God help me.
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And good homemade pizza can be as good as or better than a pizzeria pizza, only costs about 3 times more :-)
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And I need a new stone... Like a dork, I didn't read the instructions that you shouldn't use soap, not that I really needed to read them. Complete brain fart. Just wanted to give it a quick clean after opening it and saw the soap just disappear into the stone. Oh well.
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