Hey again JerryMac,
Thanks for the info.!!! : ))
Did make your dough for the weekend and it worked out fantastic again. DH loves it too, so that is really good!
It comes out so nice and crispy on the bottom and I do use your tip of spraying the edges with EVOO before putting
it all in the oven, we are loving it!
Actually tried the cookie sheet with lots of flour on it and it worked out really well, the flour didn't burn on the bottom
of the pie -- was a little leary about that. It did slide off super easy, thank God, last try I got burned! LOL
Got the cheese you mentioned although don't know if it is low-moisture but will see.
Did try just seasoned tomatoes this weekend and think DH prefers me making my sauce and using that, think I prefer it too.
The other thing I am wondering from your pics is (I am making rectangles at this point with the dough, and that fits my stone so it works well right now), how do you get your dough so nice and round and large? Mine doesn't seem to be stretching that much. I did purchase a dough relaxer from King Arthur flour that is supposed to help when you stretch dough that it won't stretch back -- think i will give that a try on the next batch..
Thanks JerryMac!!! Your recipe is going in my recipe box -- a keeper! : ) Christine