For this pizza, I decided to roll the dough on the pizza peel to avoid damaging the uniform thickness and circular shape of the dough. In my previous experience with thin-crust I encountered difficulties rolling the dough and transferring the dough from the pastry mat to the peel. It finally occurred to me to try and roll the dough on the peel. It worked well after getting the peel lodged between a jug of spring water and the cutting board. I ended up using tomato powder to make tomato paste because I was out of tomato paste. I had purchased some spices, including tomato powder, from The Spice House to be able to make barbecue, another one of my favorite foods. Tomato powder is a required ingredient in many BBQ sauce recipes and it had never occurred to me that I could use it to make tomato paste. One part tomato powder to three parts tomato paste, mix and give it a minute and you have tomato paste. It was actually just as tasty as store bough Contandina tomato paste. I rolled the dough all the way out to the edge of the peel and immediately sauced it and put it in the oven. For some reason my dough keeps pulling back. I am not sure if it was because the sauce is not warm enough, or the dough is not warm enough, or if the dough needs rolled and docked more. I am going to start taking the temperature of the sauce and making sure it is room temperature and simply not just, not cold. I like this pizza because it seems to have just the right amounts of crust, sauce, cheese and meats, but not too much of anything.