"Kent" > wrote in message
. ..
>
> "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


It's the middle of December and many of us can't get fresh tomatoes that
have any actual taste. What do you suggest? Use sauce, or don't make pizza
until July when there are worthwhile tomatoes?