"Christine Dabney" > wrote in message
...
> On Sun, 6 Mar 2011 09:35:56 -0800 (PST), Kalmia
> > wrote:
>
>
>>My method:
>>I put a layer of parchment paper on the peel, then the dough on the
>>paper. Slide paper and dough onto the hot stone.
>>After 8 minutes, I remove dough and paper with the peel.
>>Put on toppings.
>>Remove paper and slide dough, now with a bit of a crust, back onto the
>>stone.
>>Bake ano. 12 minutes til cheese melts etc.
>>
>>This dispenses with having to find the cornmeal etc. And ya kin use
>>the paper a number of times.
>
> I use almost the same method, but my cooking time is way shorter. I
> set my oven at 500-550...and after about 3 minutes, I pull the
> parchment paper out. It is done for after that anyway, as the paper
> is starting to get charred. I let the pizza cook for another 8-9
> minutes, and by then the crust and the toppings are the way I like it,
> and starting to develop char marks. I then use the peel to take out
> the pizza.
>
> How high are you setting your oven? I also preheat the oven for a
> longish time: at least an hour. The stone is very hot by the time I
> slide the pizza onto it.
>
> I am going to miss the oven here in this condo, as it produced superb
> pizza. I could set it as high as 550, and the pizza was done in about
> 9-12 minutes.
>
> My last pizza:
> http://i56.tinypic.com/xgml95.jpg
>
> The char on the bottom:
> http://i51.tinypic.com/wkiikn.jpg
>
> Christine
> --
>
That looks great! I'm guessing that's pizza margharita. Do you use tomato
sauce or slices? Recently I've been using sliced roma tomatoes. I blot out
the excess moisture. I set our oven at maximum and the pizza is done in 7-8
minutes.

Kent