Kathleen; You are almost as bad as me.If they were to Judge fruitcakes. I would get the Blue ribbon but you would be in the running, for second. When I had the Pizzeria, I would take a few Pizza's to a Club on a Sat.nite after closing. One time, Mickey Shaunessy was there on St. Patty's Day, performing. So I made 5 Pizza's shaped like Shamrocks and sprinkled them with Parsley and Green Peppers. When I arrived, He was at the bar ( where else? ) He opened one, yelled and started doing the Irish Jig. Our table was always full of drinks.But we never bought any. Nancy : My daughter is going to make a greeting Card, from the Photo? It would be good for Dominoe's ?

Whoaaaa!!! That is some generous/fabulous prize! Ohiomom, you are gonna love all those fabulous preserves and that pan is so very, very cool! Oh....and if that bag of cherries is missing in the morning....I flew in, broke into your house and ate them!! MMMMMMMMMM!!! Linda

I think I'll try the dry pan method for the mushrooms next time. I made another pizza last night, precooking the dough with dry cheese on top first and then added an extremely thin layer of sauce. I also added quite a bit of chopped fresh basil, two mushrooms sliced very thinly (for a 17" pizza), some black olives, and two jalapeños also sliced very thinly. On the top I used regular mozzarella instead of fresh, and it got very brown in the oven at 550° for 9 minutes. There was still a bit more moisture than I wanted, although the cheese was very dry and almost chewy. I didn't try the ricotta, although it is definitely drier than the fresh mozzarella. I'm not quite there yet, but I'm getting closer. Before I was making pizza with a thinner crust and using a lot less on top of it. Maybe I should go back to that method, although it is a bit tricker to get the dough stretched out. I bought the pizza peel myself, and it is aluminum. I might buy another one that is all wood. Lars

Sally: You can par bake and freeze. I always baked the dough just til I saw tan specks starting on the crust, or when the dough is just firm enough. Then I put them on a rack to cool fast and into the freezer. Don't stack them too high until they are frozen. If you overcook a little you can brush some water on the dough, to stop it from cooking too much, while baking. Maureen you are supposed to let the dough rest,so you can continue. Will you try forking it. For crying out loud !!!!! Beanthere: You can do this too. I got it down to where the ParBaked was coming out better than the fresh dough. It's just a litle touchy with the thinner dough but if it is at least 1/4 inch thick on the bottom ,your OK. I have baked Pizza every which way but now I bake in pans, for me it's easier and a little cleaner. I guess I'm an outcast. LOU