Andy wrote:
> Lynn from Fargo wrote
>
>
>> Last night I ordered a pizza for delivery from my favorite place.
>> They're always great, but sloooooooooooow . It took an hour and when
>> it got here it was a little soggy. Fortunately I had put my well
>> broken-in pizza stone in a 450 degree oven. The blistering hot stone
>> came out of the oven. The pizza was slipped on the stone. By the
>> time I had the plate, fork, large glass of cold milk on the table and
>> the pizza cut, the crust was crisp on the bottom and the cheese was
>> melty. This pizza stone started out light tan about 16 years ago.
>> Now it's black black black and no stick. Life is good.
>> Lynn in Fargo
>> can eat pizza if the crust is crisp and thin and the mushrooms are not
>> too big
>>
>
>
> Lynn,
>
> There are probably a handful of decent pizza parlors in and around town
> but like you I'm always wary to turn on the oven so it might be able to
> rescue of a limp pizza.
>
> Over time, I've learned that the more toppings, the limper (is that a
> word?) the pizza!
>
> I'd probably be better served by splitting the toppings between two
> smaller pizzas and just "deal with it!"
>
> Best,
>
> Andy

A local parlor also adds "chunks" of tomato paste in a random small
pattern on top to roast. If you haven't tried that, you should.

It's now one of my favorite adds to pizza.

Bob