That's right, Tina, she did write an acclaimed cookbook! She was also a food and restaurant critic for a time, writing for some major publications. Love drooling over her recipes and reading the cooking tips. There's always a yummy photo. Food Gawker is a scrumptious foody site, with luscious photos of their recipes. There's another site that's very similar, but the name escapes me right now. Here is a link that might be useful: Food Gawker

No problem. My life seems to be filled with strange characters lately. Wish I could bake them and have them for breakfast LOL

Annie, I can't speak to the perforated pan, since my method is to use parchment paper. If you use my crust, it's easy to make the thinnest crust pizza just using your hands. It's only technique, but for myself, I like the parchment paper on the stone and liken using a stone as a quick sear method to help set the crust. If the pizza is thin enough, and you don't overload it with ingredients, the middle won't be soggy. At the high heat, it also comes out with the browned crust you expect from a pizza parlor. I always make the outer edge of the crust a little thicker, with the middle as thin as I can make it. Try using half the amount of ingredients you normally would and see if it makes a difference. (I know, it goes against my basic nature to use restraint, but it really makes a difference!) One recipe of my crust will cover the bottom of a half sheet pan (on parchment), which lets you know how much the dough should stretch. I've tried Ann's method of using an peel and sadly I am obviously not coordinated enough to manage it. It seemed that in order to get them to move, my crusts always had too much flour, and the cornmeal always burned and smoked in my oven. I'd really like to watch her do it, so I figure out a new technique! My pizza crust also has an olive oil coating (top and bottom), which helps create a crispy exterior and flavor that I like. It's impossible to move anywhere after you oil the dough, spread it out and load it, which is why I like making it on the parchment. This is only a theory on my part, but I think when you make your crust in a pan, the tendency is to overload the toppings since you have a pan to support the crust. The pan will take time to heat up with the pizza in it, which is why the top burns before the bottom gets done. There are many ways to make pizza, however I know this is the only way I can make mine turn out! Since I'm also a fan of thin and crispy (St. Louis style) pizza, that's the style I wanted to learn to make. I am dismal failure with anything else...

Last time I made it it didn't leak at all and it was delicious. I line the pan over the bottom and up the sides (outside) Nothing leaked in my oven or on the cookie sheet, but it leaked outside the springform within the foil. It is possible that the springform broke on general principles because I didn't try it out first. Just used it closed and it was old. I wonder if I could do a layer of cheesecake, then the caramel and then another layer of cheesecake to keep it off the bottom or would it just mix up or leak down. Probably putting it on top is the best solution, but I am going to try again as the recipe states.