Cid
Proper break this time
I rise mine, not so much about thickness as the texture of the dough (lighter)... Probably more relevant if you're doing it properly with cooking times of 90 secs or so (not that I do). Made some yesterday, no problems with mozzarella, just need to dry it slightly. As sheo says heat up the stone/tray/whatever and prep the pizza on a floured tray, then just slide it on.