Pizza
While it looked good, it didn't taste like much, unfortunately. On the plus side, I learned a few lessons:
Make the pizza large enough to fit on the stone, and no larger
add spices to the topping
don't use watery fresh mozarella
Don't make the pizza so large it falls off the side of the pizza stone
Actually use corn meal, rather than wheat flour, to keep the pizza from sticking to the stone
In fact, make the pizza small enough that there's some portion of the stone, however small, which is left uncovered.
If you make way too much dough, only use some of it to make the pizza.
At least it was only bland and oversized, not bad. ;-)