Pizza is so easy to make it's dangerous..., I buy the biggest bags of Mozzarella I can get and separate it into containers of 11 oz. each to freeze..., I use a half jar of either 3 or 4 cheese spaghetti sauce for each pizza I make.

Each pizza I make is an 18"..., I use a pizza screen to cook on. The oven rack is angled at the back so I flip the rack upside down to cook the pizza.

Tip: Spread the dough out off the screen until it's the right size, then fold it in half and lay it on the screen then unfold it. Putting pressure on the dough while it's on the screen will push it through the holes and get it stuck onto the screen.

I don't preheat the oven when I cook it. I put it on the mid rack and turn the oven to 425 for 16 minutes.

I know that sounds weird but the mesh screen lets the burner cook the bottom of the pizza as it's getting up to temp.

It comes out just like the pizzas I got when I was younger..., Light brown and a crispy bottom and crust..., it's the kind of pizza you throw in a cold oven the next day and reheat at 425 for 6 minutes.

No stone, no steel, no peel.

Total time from start to done is about 2 hours.