Jake’s been working off-and-on on his pizza technique. If you go with store-bought dough there’s no trouble, but homemade (OK, bread machine made) presents some challenges. Spreading it out on the stone (which I’ve learned has to be preheated) takes some doing. Then I have a tendency to pile on the toppings, and you have to be sure the dough gets crispy enough to handle the load. Anyway, Saturday night there was some progress. #1 (pre-bake) was creatively shaped, but #2 (post-bake) was a little more professional-looking. Grilled chicken, sausage, red onions and herbs.