I also love pinepapple on pizza. I was actually toying with the idea of a fruit pizza. Pre-grilling some pineapple, mango and papaya. Peppers would be an ideal addition. Do you have any vegetable pairing suggestions?
We need to order this soon, http://www.amazon.com/Old-Stone-4461-16-Inch-Oven/dp/B0000E19MW/ref=pd_sim_k_55. The pizza pan we have been using has served us as well as can be expected, but it just doesn’t distribute heat properly. However, the benefits of a pizza stone are too numerous to ignore. Reviews indicate that not only does the crust cook up better, but topping get heat from both sides and cook better. Also, I am excited to season the stone. Apparently, being porous, the stone absorbs flavors from all meals cooked on it and desirably transfers some to the pizza as it cooks. So you’re not supposed to clean it any more than wiping it off, to build the flavor and to keep soap from entering the pours and adding soapy flavors to each subsequent pizza. Like I said, we need to order this soon!!!
Anyone have any pizza stone experience they care to share?