On Tue, 11 Dec 2007 21:42:21 -0800, "Kent" > wrote:



>Christine, you cook on a perforated pizza pan??????????????

Read it again. The first one was baked on a perforated pizza pan,
just to try it out.

The 2nd one was baked on a stone.... So calm down...LOL.

>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.

I never said mine was the true Pizza Margharita..I said it was combo
of things. Again, read a bit more carefully...

And I know what it is supposed to be like. This happened to be what I
wanted for the time being. Plus, I used what I had..... I don't have
a true pizza oven...and yes, it took longer than a regular pizza oven.
The thing that matters is that it was good, and I enjoyed it.

Christine