For me, crepes ain’t worth the stress to make fresh. Just buy a little pack from store and focus on filling is my go to.

  • 0ops
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    6 months ago

    If you preheat the Stone and send the pizza off a wooden peal (which will take some practice, granted), the dough will start to crisp right away and it shouldn’t be stuck at all when you go to turn it in a few minutes. You don’t even need oil. Cooking cold pizza from a cold stone though, that makes sticking much more likely. Also like that other guy said, use a little bit of cornmeal and flour under the pie, or I hear you can use semolina flour, which is courser apparently.