1) A square pizza stone. I say square purely based on feedback from B&A on their circular one. The square will be more versatile...like when making breads!
2) A peel. Absolute lifesaver! You will prevent much frustration by keeping one of these around! [Some more friendly advice from B&A]
3) A large non-stick pizza cutter. I recommend the OXO Good Grip cutter, because that is what we have and we love it! My sister-in-law swears by hers, which she purchased at a Pampered Chef Party.
As you know by now, baking, doughs, etc are a little scary for me. With that said, I still have never attempted a homemade crust. Not to mention, pizza is usually reserved for those nights when I need to make something fast, but will also provide leftovers for my hubby's lunch the next day.
A couple of weeks ago I noticed a new pizza dough in the supermarket...
As a ME College grad, I LOVE and know Shipyard VERY well.
We gave it a try and loved it so much that it's now worth the extra 50 cents to upgrade from the Hannaford Pizza Crust!
As soon as I get home, I get the dough into a bowl with some flour to bring it to room temp and allow it to rise a bit.
Then chop up some peppers and onions.