Which vegetables to use for stock? I would disagree with the OP in that I wouldnt add potato peel as it can make your stock very cloudy - though I suspect it depends on the type of potato ( I guess floury types would be worse)
How to make pizza crust thin and elastic at the same time? I actually experimented last night - my method was to use a floured plate (not oiled as I first tried) and build the pizza on that, which was easy to transfer to the hot stone. Once it is cooked a wooden spatula can get it off easily. Thanks for the tip though
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