[asudavew]

Hey Tony!

Here is what I have found so far...

Cornmeal keeps the dough from sticking. But the dough must be shaken constantly on the peel.
If you make pizzas and let them sit on the counter or anywhere else they will stick and be hard to transfer.

I used to make individual pizzas for everyone. But one day I made several 16 inch pizzas instead. I made a number of varieties. And I thought everyone would be disappointed, but actually, they loved it!!!

By making different larger pizzas everyone gets to "dig in". It brings the guests closer. No one is last. No one is first. It's simply grab what you like. I start with a pepperoni, then a cheese, maybe a sausage.
It seems to work so much better with big pizzas and making them yourself! And the guests grab slices and chat, it brings them together around the pizzas, instead of to the side with their own creation.



Anyways..
My 2 cents.

Dave