A word on our pizza cooking technique: we use a preheated 375-degree oven with a pizza stone inside. I sprinkle the pizza stone with corn meal, and do the same on the wooden paddle, in order to prevent the dough from sticking. Usually, I work the dough on the counter using both my hands and a rolling pin, until the uncooked crust is about one eighth of an inch thick. Then I carefully transfer the crust onto my paddle. I par-bake the crust (bake it without any toppings) for about eight to ten minutes. Then pull it out of the oven, do all the toppings, and pop it back into the oven until it's done cooking. And voila! Delicious pizza.