I learned about stretching pizza dough by watching cooks form crusts at a local Italian eatery. Way better texture than rolling them out! I've progressed to the slapping back and forth between hands stage. Not willing to toss and twirl...yet. (I worry about my ceiling.) For a different topping, you might try Alfredo sauce, broccoli flowerlets, onions, canned or sauteed mushrooms and black olives, all topped with a light coating of grated mozzarella/cheddar cheese. Nice change from the tomato sauce pizza. Sounds yummy. Thanks for that great suggestion! I'm not at the toss and twirl stage yet either, and doubt I'll ever be. I'm too clumsyfor that :) Mary @KAF

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