In this form of pizza, the dough can be rolled like a jelly roll around a thick, savory filling. In other cases, they can be wrapped around a thick stuffing. The pies look like long, crusty loaves, but when they are sliced, they reveal a beautiful spiral or solid slice of filling enclosed in a crust. The two most important pieces of equipment for baking pizza are the baking stone and the pizza peel. There are several types of baking stones to choose from.
Wooden peels are best.
Select a peel that will easily fit inside your oven and has a broad end only slightly larger than the size of the pizzas you plan to make. To cut the pizza once it is baked, select a rolling wheel cutter with a sturdy handle and protective blade guards. If the pie is thin, start from the center of the pie and cut outward into the thicker edges of the crust. For thick pies, wait about five minutes or so before cutting. Flour the pizza peel, carefully lay the stretched pizza dough over it and assemble the pizza as quickly as possible.