homemade pizza questions... w/stone

What kind of cheese do i use (i know there are some better ones to use- 1%, 2%, etc), what kind of sauce is the best, etc? I'm ordering the dough from Peapod.

how long do i cook it for using a pizza stone?

Thanks!

Message edited 1/8/2009 3:35:58 PM.

Re: homemade pizza questions... w/stone

I use low moisture part skim moz. cheese. For the sauce I usually make my own ( I use Francesco Rinalidi Orignal and dilute it with water, usually 1 part sauce to 1.5 parts water and then add some more seasoning and cook on med-low heat until it thickens up again. Usually about 20-30 minutes).

Now I use to have a pizza stone that you needed to warm up before you placed the pizza on it but I found it difficult to transfer from the peel (spelling??) to the stone. The stone did crack on me so I never replaced it and now just use a regular cookie sheet and it works great. I do know that the Pampered Chef pizza stone you actually can roll out the dough and dress it and put it in the oven. The stone doesn't need to be hot.

If you plan on putting any type of meat on it I would cook the pizza through and then add the meat at the end and just let it cook through. If you put it on in the beginning it might burn and get very greasy.

Enjoy!!

I make my own dough which is really easy too and we eat it probably once a week or once every other week.