Thanks, all. Next time I'll remember to use semolina or corn meal under the dough...I remember that my mom used to do that, but I thought I could get away with just using regular flour. Guess not!

I am baking the second pizza now (the dough recipe was enough for two). I had to weasel a sheet of foil under it to be able to keep it in pizza form as I transferred it to the oven.

And I"m going to have a friend who is an accomplished Italian cook show me how to make pizza properly...along with his tiramisu.