In Serious Eats Talk, Skythe asks:

I've tried making pizza from scratch several times, and no matter what I do, I end up prying it off of the pan (or once, scrapping it off of my old roommate's pizza stone). I know there are several of you who make your own pizza — can you give me any hints or tips to avoid this problem? Are some doughs better than others? I'm making pizza for a group this weekend, and I really, really would like to avoid the shame of more pre-made, store-bought crusts!

Head on into the thread with your tips and tricks »