"Christine Dabney" > wrote in message
...
> Heya folks,
>
> I have been on a pizza kick the past few days.
>
> I use the recipe for Neapolitan dough in American Pie, by Peter
> Reinhardt. Supposedly this recipe makes enough for 6 small
> pizzas...but I must make bigger pizzas...
>
> Yesterday, I made a combo marinara/Margharita pizza. The topping is
> the crushed tomato sauce from the same book as above, sliced garlic,
> basil, fresh mozzarella, and parmesan. I tried out my old perforated
> pizza pan for baking this one..and it did okay.
>
> Before going in the oven:
> http://tinypic.com/view.php?pic=80vrhmq&s=1
>
> After baking:
> http://i1.tinypic.com/6pfgiad.jpg
>
> Tonight, I decided to try one with feta cheese, sort of a Greek theme.
> I decided to do this one more freeform and try baking it on the pizza
> stone.
>
> The base again, was the crushed tomato sauce. On top of it I put some
> sliced sauteed red onions, some chopped nicoise olives, feta cheese,
> parmesan cheese, and oregano. I had some cornmeal on the pizza peel
> and I slid it onto the pizza stone to bake.
>
> 12 minutes later:
> http://i1.tinypic.com/6nqc6rk.jpg
>
> I still have a ball of dough left..enough for a smallish pizza....not
> sure what that one will be. However this Greek style is pretty good.
> I do love feta on a pizza!!
>
> Christine
>
>
Christine, you cook on a perforated pizza pan??????????????
Pizza is baked on a stone. Pizza Margharita is made with thin crust and
should have
fresh tomato, not tomato sauce, and only basil and cheese. It should bake in
about 2-3 minutes on a stone
in a true pizza oven, or at most on the stone in about 5-6 minutes at home.

Kent