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mg

On 16 Mar 2006 15:14:16 -0800, wrote:

>
>Jaclyn wrote:
>>...Since I don't like
>> crispy crusts, I don't think a pizza stone would be a good choice
>> either...
>
>
>You can still use a pizza stone. Just don't pre-heat the stone and
>under-cook your pizza. If you want the toppings a little more done,
>finish them off with the broiler.

Or you can simply cook the pizza on heavy-duty aluminum foil atop the stone. The
foil holds moisture in the crust and retards crisping.

-- Larry