Pizza
There are a lot of considerations when making pizza, more so than
one would think. There's a science behind it and the different ways
to bake.

You can hand mix the pizza dough, OR use a counter top mixer like a
Kitchen Aid.
You will need some type of bowl to put the dough ball into, and cover with
saran wrap while it doubles in size. For a "tighter" dough, punch down
TWICE (let it rise; punch down; then let it rise again), otherwise, you can
let it just rise once.
You can also
"toast" your flour BEFORE using to make dough. Brush on
a bit of olive oil with painters brush on large baking pan and just sprinkle
flour over it about 1/2 inch or more deep. Bake in 450*F oven for 5-10
minutes, stirring it a few times until it is light brown. SPARINGLY use olive
oil, and ONLY use this toasted flour to coat your already made pizza
dough. It helps to put this on parchment paper instead of directly on pan.
Cool, then roll your dough, using the toasted flour to coat surface, dough
pin and dough. Alternately you can avoid that, and just use bread crumbs,
semolina, corn meal (or combination of all) to line your pizza pan so the
dough doesn't stick & bakes more evenly.
Another trick is to use
HIGH VITAL WHEAT GLUTEN. This allows for
stretchability and elasticity. You especially want to use this for your pan
pizza doughs and breads!! You only need a couple tablespoons to add to
the pizza dough recipes. Refrigerate after opening. If you can't find it in
your grocery store,
ORDER IT HERE ON AMAZON

With my CHICAGO STYLE PIZZA, the dough HAS corn meal and a
SECRET INGREDIENT....NON FAT DRY MILK - which can be difficult
to find in stores -
ORDER HERE ON AMAZON.

Before putting onto pizza paddle, you can either poke holes into uncooked
plated dough with a fork, OR get a
dough docker (which is much easier).
It's recommended that you par bake in a preheated 450*F oven for 2-3
minutes the dough BEFORE adding the toppings. Just brush a thin layer of
olive oil on it before putting in oven to par bake.

You'll need some type of pizza pan OR pizza stone. Some stone kits come
with a large wooden spatula to "slide" the uncooked pizza onto the stone
with, but I have found it's difficult to REMOVE the pizza from the stone. I
like to
use a thin metal Pizza Paddle, which helps to get the cooked
pizza in and out faster. Put some corn meal or bread crumbs on the paddle
AND the stone for ease of putting on and taking off. Put the crumbs on the
paddle, then place prepared dough on paddle, add toppings and slide
onto pizza stone. Don't use flour on the paddle,stone or metal pans. It will
burn.
Some stones are
GRILL SAFE as well.   Thin style pizza can just use a
pan or stone to bake, however you will need a deep dish pizza pan if that's
where you're going. With thin dough, you can just use all purpose
unbleached white flour, for the pan pizza, half white flour and half bread
flour is recommended, as well as 1-2 Tablespoons of VITAL WHEAT
GLUTEN added to the dough. Some deep dish recipes also call for corn
meal, if not, try adding a handful to your two ball dough recipe. You'll love
the taste.

It's recommended that you crisp up the thin dough that's been brushed
with olive oil for a few minutes in home oven before adding toppings. You
can use a painters brush for this.
Don't par bake the rolled up pizza
dough if you're going to grill it.

Another trick is to make the pizza, but before baking, FREEZE it. That way
the shredded cheese will bake uniformly with the dough (and not burn
before the dough is cooked).
Remember, don't put frozen pizza on a
pizza stone.
In this case you'll have to use the old fashioned metal pizza
pans.

YOU CAN COOK A FROZEN PIZZA ON THE GRILL!!! You can put a bit of
oil on a heavy duty pizza pan, then the pizza, then drizzle a bit of oil on top.
OR, skip the oil, grill on a metal pizza pan, and when half way done, slide
off pan to finish up on grill grates. When done, with spatula, slide back
onto pizza pan. Or, you can put the frozen pizza directly on the grill grates.
When done, remove with pizza paddle, or slide onto a pizza pan. In both
cases, pizza should be cooked
indirect heat (no flames), and you can
make a "tent" out of tin foil and place on top. Close lid. Check every few
minutes, and turn pizza around for even cooking.
NOTE ON SAUSAGE: If you're baking in oven on metal pizza pan, it's  
better to put sausage bits ON TOP of cheese, so the heat of the oven will
cook that more even and thorough. If baking on stone, steel, deep
dish/pan, or grilling, you'll have to pre-bake or fry BEFORE, as with these
baking techniques they are much faster and won't give the sausage
enough time to cook.

When making a PAN PIZZA on a large cake pan, line the pan with bread
crumbs or corn meal before putting dough on top. (a metal cake pan is
recommended).Then top with cheese, and finally with a THICK and chunky
pizza sauce. Drizzle some olive oil over the top and bake.
For an extra added pleasure, brush melted butter around the crust of the
pizza!!
If you bake the pizza on the lower rack of oven, it will cook your crust and
not burn the cheese.

You'll need a
ROCKER KNIFE, a specialty knife, but for just the
occasional pizza maker, use scissors or a pizza wheel.

   SEE GRILLING PIZZA NOTES BELOW
SOME NOTES ON REGULAR
OVEN PIZZA STONES:
NEVER put a cold pizza stone into a hot oven. It will
go through "thermal shock," because stone can't
handle large temperature changes. Since it's
usually made of ceramic, that can cause a fracture
in the stone. The same applies to using a pizza
stone on your charcoal or gas grill. Put stone in
oven or on grill, turn on oven/light grill so the stone
comes to temperature as the oven/grill does.

NEVER wash your baking stone as it will allow
moisture INTO the stone. If you wash it, it can
weaken the stone. If bits get on the stone, use a
pastry knife or spatula to gently scrape off.

AVOID putting cold food on preheated pizza stone,
especially frozen pizza!! Put frozen pizza on
stone, THEN turn on oven.

DO NOT REMOVE hot pizza stone from oven or
grill -- again thermal shock with temperature
changes. Just allow it to cool off in oven or grill.
You can even always LEAVE it in the oven, when
cool, just cover with tin foil to prevent drips from
other foods you may bake. You don't want to
handle the stone too much. DON'T bake anything
else on it besides bread/pizza products. If you plop
a dutch oven on it, it may crack.
Only use dough that is room temperature or
warmer. This is why I suggested to par heat the
rolled out dough for a few minutes on a corn meal
or parchment paper lined METAL pizza pan
BEFORE putting on toppings.
NEVER leave in oven if using the self cleaning. Put
a bath towel on counter top, and carefully remove
stone to place on it before using the self cleaning.
You can go to your hardware store that has
tiles, and get Travertine or Santilla Tiles in the
tile section.
These tiles come in rectangular
shapes, and can fit in your gas or electric oven.

MAKE SURE THEY ARE UNGLAZED QUARRY
STONES!!!
Do your research.
Make sure you measure the RACK of your oven
though before purchasing. Remove top rack, place
tile on bottom rack, preheat oven 450*F for an hour
before putting pizza on tile. It's porous and retains
heat, so you can bake other things directly on the
stone as well after you turn off the oven.
This is a
GREAT SOLUTION for making homemade
Italian or French Breads.
PIZZA DOUGH DOCKER ORDER
NOW ON AMAZON  Essentially it
pokes little holes in dough to
prevent bubbling, and allows some
of the sauce to seep into dough.
DEEP DISH PIZZA PANS ORDER NOW ON
AMAZON. You'll need these to make deep dish
OR stuffed pizza. NON STICK SURFACE makes
getting whole pizza out of pan an option.
Consequently, you can use a cast iron pan as well.
If you want to "crisp" up the pan pizza dough OR
make a thin crust, get the
PIZZA CRISPER
Deep Dish Pan Crimper
ORDER NOW ON AMAZON
This hooks into the side of the
deep dish for removal from
oven.
BAKING STEEL ORDER NOW ON AMAZON
that can be used at HIGH temps, even on the
grill!!!
Replicates steel pizza ovens that pizzeria's
have, but made for the home.
PIZZA TRAY STAND ORDER NOW
FROM AMAZON You've seen them in
pizzeria's...get one for your home. You
can keep an extra pizza underneath OR
all your condiments freeing up
tablespace!!
PIZZA ROCKER KNIFE with
protective cover ORDER
NOW FROM AMAZON
This makes cutting pizza
MUCH quicker and easier
than the round handle one.
You just place in center of
pizza and rock the knife back
and forth.
Great for cutting up cakes
and pies too
PIZZA STONE FOR THE GRILL ORDER NOW
ON AMAZON Specially made stone to be used
in oven OR on the GRILL!!!
You SHOULD have a thin metal pizza paddle to
remove pizza.
ORDER A RECTANGULAR ONE to make
square pizza's or Italian/French Breads
THIN METAL PIZZA PADDLE
ORDER NOW ON AMAZON.
The thin metal paddle works
much better than the thicker
wooden one. It is
essential to
use when grilling or baking
pizza on stone or baking steel!!
PIZZA STONE SET ORDER
NOW ON AMAZON comes with
pizza stone, slicer, and METAL
paddle to slide pizza on and off
stone.
BAKING WITH STEEL COOKBOOK ORDER
NOW FROM AMAZON
The new kid on the block.
Learn how to make many more things as well
besides just pizza!!
Possibilities are endless!!
GRILLING PIZZA

When charcoal grilling pizza, place coals to grill INDIRECTY, use  
FIRE BRICKS on top of grill grate. The fire bricks will support the
prepared pizza on the pan, and closing the lid will give it a grill like
taste. You have to turn the pizza pan around several times to promote
even cooking.
ONLY use corn meal to sprinkle on the stone and pizza paddle as
sprinkling of flour will burn.
NEVER use pretreated wood to grill with, even in a fire pit!!
The chemicals are hazardous to breath, let alone have seep
into food.

You can also use a cast iron pan on a charcoal grill.
Put a little
oil in the pan, press your dough into it, heat over grill for a few min
until the crust just begins to brown. Remove to heat resistant surface,
flip dough over, add toppings and put back on grill, covered with tin
foil. Check every 30 seconds, turning pan around so it cooks evenly.
Return to heat resistant surface, with large spatula take out, plate and
cut up. If making more than one pizza, have another cool cast iron
pan handy, as the hot one will burn the dough.

But don't let that stop you.
You can also make a pan pizza in a
cast iron pan for the oven.
Spread a bit of olive oil on pan, stretch
out dough, and put in pan, stretching out further. Put your toppings
on, then bake at 450* F in oven till all cheese is melted. If you want,
you can loosely drape tin foil over the top. The time to bake the pan
pizza will cook the dough. If you're making a thin crust this way, heat
on stove top for a few minutes, remove and put your toppings on,
then bake.

Instead of a pizza stone, try this--If you want a thin crust pizza
with the cast iron pan,
heat up pan on stove top for a couple of
minutes, turn over and put on oven rack in preheated 450*F oven.
(put tin foil UNDERNEATH pan for drippings. Sprinkle a bit of corn
meal on pan, then on your pizza paddle, and put your dough on it,
sliding it onto the pan. Bake for a few minutes, then remove dough
back to paddle and finish to prepare the pizza. (you may have to add
more cornmeal to paddle so dough can slide around, before adding
sauce and cheese). Carefully slide the prepared pizza onto bottom of
the pan and bake 450* F till bubbly and cheese has melted. Remove
with pizza paddle, plate and cut.
This process can also work on a charcoal grill, but instead of
preheating, just turn the pan over, and grill
indirect. Let it heat up for
a few minutes till flaked water sizzles quickly. Coat the paddle with
corn meal (not flour as that will burn) and coat the pan as well. After
pizza has been slid onto the pan, close lid, but keep your eye on it, as
you may have to turn the pizza around for even cooking using tongs
and/or large spatula. Remove with paddle, plate and cut. Leave the
pan in the grill to cool down as charcoal burns off...for a couple of
hours at least.
If using sausage, pre-fry it and use as topping for all cast iron
pan pizza's.
Grilling is a fast process, too fast to thoroughly cook
sausage.
If using mushrooms, slice and put in between paper towels and
press lightly to get rid of ecess water, then sprinkle with a little bit of
salt. When cheese is nearly melted, spread mushrooms around.
You should also squeeze dry sliced bell peppers and sliced olives.
OTHER IMPORTANT ITEMS:

High Heat oven Mitts - go up higher on
forearm too. Wash, do not dry, order a bit
bigger than your size.

Fire Bricks - put on grill so pizza pan can rest
on it. It raises up pan from heat/flame. Some
say clay fire bricks are better than ceramic.

Pan/deep dish pizza Spatula - Stainless steel
set. Use the scraper to carefully clean stone

Pizza Wheel - super sharp

Pizza Spatula Server - Great for cakes and
pies too

Flat Metal Pizza Pan - Non stick 14" for oven

Flat Pizza Pan - for grill OR oven. If you want to
grill pancakes or eggs, just cover with heavy
duty tin foil. For bacon, use a cast iron pan!!

Square Pizza Pan - up to 700*F

Cast Iron Skillet - 12.5" pre-seasoned

Cast Iron Skillet - 3 piece set

Cast Iron Pizza Pan - also for baking other
things on the grill, stove top or oven

Portable Fire Box BBQ Pizza Oven - rests on
top of grill grates for gas or charcoal grills
HERE -- or -- HERE

Counter top or Gas Stove top Pizza Oven -
after thorough research and reading numerous
reviews, I can't recommend any of them really.