It was so wonderful to see everyone, and to taste so many great tomatoes! As I speak, the sauce I am making from the leftover cut maters is simmering on the stove, reduced by two-thirds from its starting point. The yellow maters give it such a bright color! We'll have it tomorrow for lunch, with fresh tortellini from a local shop. Several people asked me to post the recipe for the fried-tomato dish I brought. It is a variant on a prize-winning recipe from last week's Washington Post -- I just can't leave well enough alone! Fried Mater Sammidges -- the Sequel 3 to 4 large tomatoes 1 large container Rondelay herbed soft cheese 4 slices bacon, cooked crisp and drained, then crumbled 3 eggs, well beaten flour Italian-seasoned bread crumbs olive oil for frying The original recipe says to slice three or four large ripe tomatoes into half-inch slices. I cut mine thinner -- maybe a third of an inch -- and used both green and ripe tomatoes (though not both in one sandwich). Layer the sliced tomatoes in paper towels to absorb the excess moisture while you are frying up the bacon. Match up slices into equal-sized pairs. Spread one face of one of the paired slices with a thick layer of the cheese, nearly 1/4", and add some crumbled bacon before closing the sandwich. I am thinking of adding a sprinkling of asiago or grated romano cheese and/or a basil leaf inside the sandwiches next time. Put the flour, eggs, and bread crumbs into separate flat bowls. Add some salt and pepper to the flour. Dredge the sandwiches first in the flour, then in the egg, then in the bread crumbs. Heat a thin layer of oil in a skillet. Fry first one side of the sandwiches, then the other (be careful to keep the heat low enough on the green tomatoes to cook them through before they get too dark). Drain on several layers of paper toweling. I refrigereated mine to set the cheese before attempting to cut the sammidges in to six wedges each for serving. Enjoy! Lynn

Our 9 month build became a 2 year project. Sigh. Why do we think we will always be the exception? I suspect we are all pretty particular about our projects-a reason we love this range. And I do love my range, my new house, my new kitchen. To those in process, you do eventually 'forget' the painful times. Joeboldt post was terrific. Covered many things I would consider important. Including the oven light-I keep a flashlight in the drawer beside the stove! I love the efficent size of my Cluny ovens and quickly adjusted to smaller cookie sheets. I bake a batch each week, and now bake fewer at a time. We are only 2 at home, but entertain frequently. I no longer need dozens in pantry. We prefer smaller turkeys. We usually cook two at a time. Eleven pounders are great. We like to do one in the bbq and one in the oven. Had an excellent Emeril brine this yr that made a heck of mess in the oven. I like a clean oven, but am not as obsessive as I was in the beginning. I appreciate the tip on the parchment with the pizza-hate the cornmeal mess, too.I cook with a lot of parchment, special order, cut to size for my cookie sheets. Hadn't thought to remove it part way through and feared the high heat so will try that. Did pizzas on the bbq during the summer and it was fun. Thanks for the reminder of the tech link. I have had burners that could use an adjustment-I have adjusted instead and love usuing my simmer plate during the winter-would be nice to adjust a burner lower for summer tho'. Hope everyone has a wonderful Holiday season-this site was a great benefit to me during my long wait. I found it took about 6 months to get really comfortable in my new house and kitchen and today cannot think of anything I would change. Such a trauma to get there-and can't remember the things that didn't work out and those I had to eliminate. Enjoy-the food prep is such a special part of the season. Gives us great joy to share the experience with others.

Here is the current pizza dough that I use posted by Becky over on the Recipe Exchange. She found it in a book about pizza on the grill. Artisanal Pizza Dough posted by Becky 3 cups bread or all purpose flour 1/2 teaspoon active dry yeast 3/4 teaspoon kosher salt 1 1/4 cups 2% low-fat milk 2 tablespoons olive oil -- plus more for bowl Whisk the flour, yeast and salt together in a large bowl, then pour in the milk and oil. Mix together with a large fork or your hands. Knead once or twice to form a ball. It may be sticky, but that's okay. Oil a bowl and set the dough in it. Lay a sheet of waxed paper loosely over the top, then cover with plastic wrap. Place a clean dish towel over the bowl and allow to rise at room temperature and undisturbed for 24 hours. Turn the dough once in the bowl about 3 hours before you want to use it. The 24 hour fermentation process takes the place of kneading the dough. When you are ready to make your pizza, divide the dough in half on a lightly floured board, then proceed with your pizza making. The dough can be frozen for up to a month; Thaw at room temperature before using. Makes two 12"-14" pizza crusts Source: ""Pizza on the Grill" by Elizabeth Karmel and Bob Blumer

There's a lot of gluten free crusts out there for those avoiding wheat to have a pizza but this would be a potential option for some celiacs. Much depends on the kitchen and cross contamination. I enjoy a good crust on a pizza but a good crust must have adequate toppings for me to enjoy it. And there's not a lot of places that put adequate toppings on there for me. To the original question, I've never heard of plate pizza. Interesting concept. Is this a "deconstructed" thing with everything separate or do you order your toppings, sauce and cheese and they mix it up for you?