Share a little about the ingredients and techniques used to create this dish/item. FIRST...took "PERFECT PIZZA AT HOME CLASS" and I absolutely loved it! I favored the receipe from this class: "American-Style "Neapolitan" Pizza Dough" 5 cups plain flour 2 tsp salt 1 1/4 tsp active yeast in 1/4 cup warm (110) water 2 tsp sugar 1 tbsp olive oil 15 3/4 oz room tempature water (I deducted the water used for activating the yeast) I followed the directions lised in the course "RECIPES" very well. ONE thing you need to know is....do not over knead the dough!!! Do as the receipe instructs you to do. SECONDLY I used a vegetable cutting matt for my flat surface to turn my dough and prepare it for the pizza making-- it was GREAT!!! THIRDLY I used olive oil on the vegetable matt, preparing it for the pizza dough final stage before the oven. PLEASE NOTE: The dough is very wet and sticky...do not add flour-- it is suppose to be that way. Once you press down your dough on the matt the gluten starts to act up. REMEMBER TO LET IT REST a minute or two BEFORE pressing out your pizza into a round. It will get there trust me. FOURTH I prepared the back side of a cookie sheet with parachment paper spinkled with a little yellow cornmeal. WONDERFUL NOTE: you just pick up your vegetable matt (pizza is clinging to it) and turn it over onto the parachment paper. If it is not right on, you can pick the matt up and line it up evenly. SLOWLY lift the vegetable matt up on the edge and gently peel back the pizza dough from the matt and it will release onto the parachment paper. Place it in the middle of the oven or slide it onto a pizza stone with the parachment paper. PLEASE NOTE: It was family pizza night and we only had one pizza stone. So, we prepared two at a time; one on a cookie sheet with parachment and one on the pizza stone with parachament. I cooked them halfway and switched them so they could each have the benefit of the pizza stone baking! Just a note: PIZZA STONE IS THE WAY TO GO! So I am buying another one today. The crust is crisp on the bottom, cooks evenly and is yummy too!