On Mar 14, 11:39*am, sf > wrote:
> On Sat, 14 Mar 2009 07:00:08 -0700 (PDT),
> wrote:
>
>
>
> >Yeah - I've tried to think it thru. *I can see myself having to jump
> >up and down to eat, get that other pie in the oven (and I use a two
> >stage baking method too.)
>
> >I guess it can't be helped. *I COULD load on so much in the way of
> >toppings that no one would want more than a slice or two. *I could
> >always slice it into ten rather than eight. *I could load 'em up on
> >salad and some minestrone beforehand.
>
> >Thanks for the thoughts. I KNOW in my heart that going from stone
> >baked to pan would---well-- NOT be good.
>
> Why don't you get a larger "stone" or line your oven shelf with
> unglazed quarry tiles? *I prefer tiles myself. *They even take on a
> glossy black "nonstick" quality after enough uses, provided you don't
> break them first.


Thanks, but not worth the trouble for the few times I'm inclined to
throw pizza parties.