i just got a pizza stone. I love it but in my recent move/divorce I misplaced a recipe for thin crust pizza. It has been almost two years since I have made pizza dough and my technique is way off. I did some experimenting. First I used Nick Malgieri's Neopolitan Pizza dough recipe and then I tried Bittman's pizza dough recipe. In the past I stretched the dough with no problems but when I stretched the dough last night I had holes and tough pizza bones (edges). i am frustrated because now I can cook a pizza without burning it but now have a new problem! I am making personal size pizzas. Thanks.