TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven.When I try to do it the pizza goes out of shape, gets folded, the toppings get messed up and sometimes it sticks or rips. I have tried putting lots of flour under the pizza before I add the toppings but it didn't really help.I am having to make the pizza on a metal tray and then put the tray onto the stone. Put I think that doing this prevents my pizza base from crisping properly.What am I doing wrong? Is there some technique I should use, or am making the dough to wet, or to thin or something?

SOLUTION: transfer pizza onto stone without sticking

PROBLEM: I've got about 20 red thai peppers from my garden this year that I air dried. I currently have them in a mason jar with the lid and ring on (not sealed though). Is this a sufficient storage method, or is there a better way? The peppers are whole.

SOLUTION: Storing dried peppers

PROBLEM: I'm trying my hand at a layered mousse cake with a mirror glaze (I guess this is an entremet?). I've read several places that it is advisable to freeze the cake prior to glazing. My question is then: am I supposed to eat the cake frozen? Seems like it would be hard? Or should I let it thaw in the refrigerator? If so, for how long?

SOLUTION:
Question about mirror glazes and freezing