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" BOB" > wrote in
:

> Mike Webster wrote:
>> ittens (Greykits) wrote in
>> :
>>
>>> I've been making pizzas since I was in my teens. I used to
>>> simmer a sauce for hours, but the 6 oz. can of tomato paste
>>> mixed with water and maybe some wine works well - I happen to
>>> like an intense tomato flavor. I've ordered some pizzas before
>>> and had to ask, where's the sauce? I like to sprinkle the herbs
>>> over the sauce.
>>>
>>> There was a guy on PBS in the 80's, some sort of pizza chef. He
>>> gave me some good ideas. He put the cornmeal on the greased
>>> pan, which I do. His dough wasn't perfectly rolled out like a
>>> pie crust, and he didn't slather sauce on all of the surface.
>>> He put a little cheese over the crust first, before all the rest
>>> went on.
>>>
>>> My pizzas tend to be deep dish, but now that I have a cookie
>>> sheet with the air in the middle, I make one deep dish and one
>>> thin pie.
>>> Guess what's for dinner tomorrow?
>>
>> We did pizza for New Year's and it was the first time I had made
>> "real" pizza. I did it on a pizza stone in a 515 degree oven
>> (6:30- 7:30 minutes depending on the amount of toppings). I
>> sufferred for not having a pizza peel but I made do with the back
>> of a non-stick baking sheet and didn't mess up any of the pizzas
>> *too* badly...
>
> Get a pizza screen. You'll never look back. You won't need the
> peel or the cornmeal, but you can use the peel if you want to.

Does it compare favorably? I would think that the intense heat of
the pizza stone as well as its ability to hold onto heat would
transfer heat over to the pizza better than the air (it's not a
convection oven after all). Is the time you cook / temperature you
cook at with one of these comparable?

Mike