Hello everybody, Yesterday we went to the Friends & Family sale at Sears. The last appliance we needed was a microwave for our renovation. We have a 24" base cabinet that is going to hold it. The front opening is 21" wide, and the height is 16". I really wanted to find a microwave that would fill this space. We found the Pizza Oven Microwave combo last night. I had read very postive reviews about it. We told the sales woman our dimensions, she said it would be no problem you only need an inch for air to circulate. So we bought it. Once home, I opened the box to check the "clearance" that was needed. Manufacturer recommends 4" on each side. Geez. Anybody have this and is it in a cabinet? What do you think? Return it? We did try to do so last night, but the Sears store we went to, which was closer to our home, didn't carry it and couldn't take it back. By that time, it was too late to go to the store where we purchased it. Any advice is helpful. We don't want to burn down the house. Here is a link that might be useful: The Oven in Question

A friend of mine used to own a pizza place and she started refusing to deliver to certain areas. The drivers weren't comfortable and she said she wasn't going to force them into uncomfortable situations. Certain apartment complexes they would still deliver but told the people they'd have to come out and get their food at the curb. It got to be too much for her and she technically sold the place but in reality gave it away. It died shortly after.

I bought a round baking stone at Wal Mart for $10, and it works great - just as good as the really expensive and much heavier one from Pampered Chef. I have two - I put them on the lower and middle racks to preheat at 500F for about 30 minutes while I get toppings together and they're good to go. FOAS - I was the OP of the dough recipe that Teresa shared, and it's the best dough I've ever made, and certainly the easiest - other than the having to plan ahead factor which I find challenging sometimes. I made that same dough last week and also forgot the wax paper over the top, but I had covered the top of the bowl with plastic wrap and hooked a large rubber band around it to hold the moisture in. When I went to give it a turn in the bowl it also had a dry-ish crust on the top - I was sharing the dough with a friend and after I divided it I kneaded each portion a few times and shaped them into balls. The dough baked up perfectly that night, so I don't think the dry crust had any negative effect. The salt however, might have been a different story... The other thing I wanted to share is that this dough is pretty forgiving as far as the timing goes - I turned, kneaded and divided it about 6 hours before baking, and it was gorgeous when I took it out of the bowl, and it behaved beautifully. It was so relaxed I was able to shape it for the most part just by pulling and stretching and I just used a rolling pin for a couple of passes to even out the thickness. I'm glad you were successful in the end - just thought I'd throw my two cents worth in :-) Becky

I've been reading these and all of trailrunner's post. They are just great. All the hints were great. I bake bread out of boredom, I rarely use a recipe, for better or worse and like the wet doughs as well as quicker higher yeast doughs for pizza. Someday I'll get that "super peel" with the cloth belt thingy. I am forced to pre-cook my thin pizza crusts without one- My favorite bread is an olive bread that is made locally in the East Bay and sold now only at the local Berkeley farmer's market- you can go to their bakery, and they will sell stuff to you, but it's not a store front, no sales help, no hours- if they are there they'll sell it to you- they're also fresh pasta makers- 'Phoenix Pastificio'- if you're ever in the area. I've never tried to make that bread, it's almost Holy to me...( although I know he uses a biga and those black Kalamata olives). It has a thin almost black burnt crust, with large ciabatta holes to the crumb and flavor to die for.