"JoeSpareBedroom" > wrote in message
...
> "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?

Even in summer it is hard to get a decent tomatoes. I would suggest sun
dried tomatoes from a jar as a good sub.

Paul