Okay, a few basic questions:
1) If you want to make enough dough to store in the freezer, at what point should you put it in the freezer - cut if after kneading, but before the rise? What is the best way to store it - Tupperware, or something else?
2) If my dough wraps itself around the dough hook during kneading, does that mean it needs more flour?
3) If you don't have a stone (I'll get one eventually), should you cook your pie for a few minutes before you put your toppings on?
4) Any recommendations on where to get a good, relatively inexpensive pizza peel? I think I'm going to get the 16' stone from axner, but not sure on the peel.
I'm sure I'll have plenty more questions!