Making the dough went well. I did ask Brett for his expert advice a couple of times. I kept adding flour beyond what the recipe called for because it was not forming a "firm dough." I don't think it ever did, rather I just gave up and said, "Firm enough!" This was not a rising dough recipe, so I just let it rest for 10 minutes and then rolled it out.
I love my rolling mat and tool! No measuring necessary!
The trickiest part was transferring the rolled out dough to the cookie sheet (we used to have a really nice pizza pan but we have no idea where it went.) I was able to pick it up despite it sticking just a little to the mat, and after suppressing the strong urge to toss it in the air, I got it onto the silpat in more or less the same shape. It baked by itself for a little while and then it was time for the toppings.
I got so excited about the toppings that I forgot to put the cheese on first! It doesn't really matter as far as taste goes...I think. We put thinly slice red onion (thank you mandoline,) pineapple, turkey pepperoni, and for those of you eagle eyes, yes the last of our bacon is on there too. (The bacon was the best part!)
We didn't use the best quality of mozzarella for pizza (part skim low moisture) so it melted funny. But it tasted fine and I'm sure its more healthy than usual pizza mozzarella.
The crust was a little bit crunchy for me, but Brett gladly ate mine. I prefer soft crust like a breadstick. Maybe next time I will cook it slightly less. I think it was better than Boboli and less expensive too if you don't mind spending some extra time making it. Most importantly, I satisfied my need for pizza and said goodbye to pizza guilt!