The people at the rehearsal dinner did really liked the pizzas and dressings and the ovens worked out okay for the bakes. Even Steve and I made a few mistakes in opening the skins to a 16” size and loading the pies on the 16” pizza stone. My wooden peel stuck part way over the sink, so a few times people that were washing something in the sink got part of my wooden peel slightly damp before I had realized it was a little wet on the one side. Of course the skin wanted to stick where the peel got damp. I thought how Steve prepared the skins before the actual bake was interesting. We both partly opened the skins and then just put the checkered board paper between the skins. That method worked out well, because the skins were already partly opened and the partly opened skins didn‘t dry out. It was then a breeze to open the dough balls the rest of the way. Steve and I got to taste some of he pies near the end and they tasted very good. I really loved the Mesquite BBQ chicken combos. I never thought to try Mesquite BBQ chicken in addition to other dressing on a pizza before.