I'm a brand new consultant and I have my first four shows booked close together so I can close them by the 31st and get my Executive Skillet. My first one is Tuesday, and I'm planning to make Rustic Focaccia. I've made it twice at home and it was good, but I just wanted to see if anyone has any great tips for me. (about the recipe or the 'first show jitters') I'm starting to get a little nervous as it draws nearer. Does anyone have any great "what not to do" stories?? One other thing-- I've had a little trouble getting the corners of the square pizza dough rolled into shape for my round stone. Could I just roll out the dough and cut off the extra with the Utility Knife? Any help would be hugely appreciated!!