Then you know the "sell by" date is when the store needs to move it off their shelf, so it's not outdated for using it, you still have time to make pizza (probably weeks). If it said Sept. 23 or had green fuzzy things growing on it, I'd toss it.

Yummy! BBQ chicken pizza is one of our favorites too :-) We also like the crunch of cornmeal on our pizza crusts, but I use polenta on the peel to get that effect. For a while there I was using parchment paper under the crusts and just setting the crusts on the stone paper and all, but we missed the cornmeal flavor and crunch. I have a little whisk broom I use to dust the leftover cornmeal off of the stone so it doesn't burn if I'm baking more than one. I'll be curious to see what your experiment yields - I wouldn't think that replacing that small amount of flour with cornmeal would cause any problems. I have a batch of the dough in the freezer (the first time I've frozen it, as an experiment), and now I'm hungry for pizza so I guess I'll have to take it out and make some this weekend too. Maybe one BBQ chicken and one sausage and mushroom, just because I can LOL. Linda - I'm glad your pizza was a hit! Deniselie - I've never done a kitchen remodel, but we did do some hardwood floors in our last house which necessitated living in the family room with only a microwave and crockpot for a while, so I can only imagine what that must be like. I think I'd be daydreaming about the meals I'd make too... Becky

00 flour won't make any difference if the dough is too wet, other than worsen the problem. The 00 flour is just ground a lot finer than other flour. What matters, regardless of the type of flour you're using, is the proportion of water, flour, and heat. If your dough is extremely wet, you can make it in a pan, but you'll have trouble using a peel. If your dough is not so wet, you'll be able to slide it off the peel having used only a slight dusting of flour. So the key is to get it as wet as possible but still have it be workable. If you want to use 00 flour, that works, but the mechanics are a little different because it absorbs water a little differently. In any case, look for a flour that has a fairly high gluten content. What makes your pizza dough spring is the sudden input of heat onto the dough surface. That heats the water in the dough, which creates steam, which blows up your dough. So you want your oven extremely hot and you want to put your dough on a material that transfers heat really fast. I have not used that Unii but supposedly it gets up to over 900 degrees F, which is fantastic and on par with many professional ovens. You should be able to make phenomenal pizza with that. For a home oven, I use a half-inch piece of steel directly under the broiler. My last stove would get the surface of the steel up to almost 700 degrees, which actually turned out to be too hot. I think the Unii has a stone in it rather than steel, which doesn't transfer heat as efficiently and which is a better material for the temps that oven can produce. in fact, it should be pizza heaven! We've made pizza at home a few times a week for many years and I've done it in a professional setting as well. There are lots of recipes for dough, but basically you want a slightly wet, but not too wet dough. You can start out with say, a cup of water and two cups of flour, and work up to around 2 3/4 cups of flour as needed, but you'll never want that much. Some people say to weigh the ingredients and go for a 65% hydration or even more if you can, but weighing or measuring really isn't the point - you need to be able to tell by feel and not by measuring. That's how people cooked for centuries anyway. A couple of other things - you should let your dough rest for a while once you mix in the water. It takes time for each granule of flour to become hydrated, and your dough will be a lot better if you give it some rest time. Anything from five or ten minutes to a few hours will help. Or do a sponge method, where you mix the yeast, water, and some flour a day early and let that bubble up, then add the rest of the flour, the next day. Remember that 00 flour absorbs water faster and it also burns faster in your oven, so you'll need to play with your timings and ratios. And if you use whole wheat for part of the flour, you can let the dough stay a little wetter than you might otherwise - the bran will take a longer time to absorb water and once it rises, it won't be so wet and sticky. So this is a long way of saying what someone above said much more eloquently - try adding a little more flour or less water. But be careful - you don't want too much flour or your crust won't be as good. Just a sprinkling of flour, work that, and if you need more, add another sprinkling. And remember that your dough will feel wetter when you set it to rise than it will once it's risen, particularly if you let it rise in the fridge overnight or for a couple of days. If you work with cold dough, it's a lot easier to handle. And finally it's your preference. Some people like a Neapolitan type crust, which is floppy and soft with a crisp cornicione, which is the thick part at the outer edge of the crust. Some people like what they call New York style, which is a thicker crust that you can hold up and which a lot of New Yorkers like to fold over lengthwise. That's a dumb move btw, and I can say that as a New Yorker, but you end up channeling the grease onto your shirt. Anyhow, best of luck!

Did you make that recipe by the volume measurements or by weight? It looks like they messed up the conversion with the recipe. It says 3 cups (16 1/2 ounces) bread flour. Flour is 4.2 to 4.4 ounces per cup (depending which site you look up the conversion on). I generally use 4.2 ounces per cup when converting recipes to weight because it usually works and I find it easier to add flour to a too wet dough than to work water in to a too dry one. That would mean 3 cups is 12.6 ounces. Even at the high end, it would be 13.2 ounces. That's about 80% hydration so it should be a fairly wet dough. If you make it by the weight measurements, 10.5 ounces of water to 16.5 ounces of bread flour would be a very dry dough - 63.5% hydration. The recipe I usually use is about 76% hydration. A half tsp of yeast should be fine with a long enough rise. Maybe the dough being too dry inhibited it's action. I can't see why rehabilitating the didn't work. That sounds like either the yeast is dead (maybe not totally inactive but mostly inactive so with a small quantity you don't get enough active cells) or something is killing off the yeast.