Well...in real life it goes a little something like this:
First, it I can't get the dough out of the package.
I toss the dough into the air without much gusto and it flops back down into my hands as my fingers tear holes in it. I stretch and stretch the dough in an attempt to make it less than 1 inch thick but the dough just shrinks back into a wrinkly mess.
While my new pizza stone (oven safe only up to 446 degrees F even though everyone knows you cook pizza at 450) is heating up, I finally get the dough into a pizza-like shape on my new pizza peel. I add my toppings and I am ready to go.
The oven beeps and just like in the movies, I am about to slide my pizza from peel to stone. I give my pizza a shake and the dough holds fast to the peel but ALL of the loose mozzarella slides onto the pizza stone and the bottom of the oven.
I grab the spatula to get the pizza onto the stone but it is stuck...super stuck. After many minutes I manage to pull the pizza from the peel and slide it onto a cookie sheet which I then put on top of the pizza stone to bake.
Pizza peel - 1
Amy - 0
I demand a rematch! I don't like to lose...especially to inanimate objects!
But all is well that ends well because it was delicious.