My first Post!
Maybe I'm crazy, but I made a pizza last night following Jeff's NY recipe ...but because I don't have a mixer, I used an electric egg beater.
Found it really easy since the dough starts off as a batter-like consistence, and it's only in the last 3 minutes that flour is added to make it more dough-like.
Also, I don't have a Peel, but I do have a pizza stone. So I turned the oven up as far as it would go and heated the stone on the bottom shelf for about 1 hour as the oven pre-heated.
When I had the pizza dough stretched out and "ready to go", I (i) opened the oven door, (ii) removed BOTH the oven metal tray and the Pizza Stone, (iii) closed oven door, (iv) threw, using both hands, the stretched dough onto the pizza stone, (v) threw on drained canned tomato (sauce) and mozzarella, (vi) opened oven door and inserted rack back on bottom shelf, (vii) Cooked for about 7 minutes [oven must have been around 500+F]
(viii) placed some shredded basil and a tad rock salt on pizza, and splashed with small amount of olive oil
I thought it was the best pizza I've ever made. Much better than any of the pizzas I've had in Sydney or Canberra (Australia) in recent memory.