tonight's version was chicken bacon ranch. Top crust with a homemade (lower fat) ranch dressing, can add in some ricotta. Top that with about a half a block of grated Cabot 75% reduced fat cheddar (Cabot is right up the highway from KAF!! Great road trip, especially if you stop at Ben & Jerry's, too!) Add 4 grilled diced chicken tenderloins and about 1/3 lb cooked crumbled turkey bacon. Delicious! Re the pizza stone and the second rise- I do the first rise in one of the KAF large measurers with handle. Then I roll or press out on a piece of parchment. I preheat the oven at 500. Sprinkle cornmeal liberally over the top of the pizza, and using a cookie sheet, I invert that on my KAF peel. (you want to end up with the cornmeal side down on the peel). Then top the pizza and slide into the hot oven, reducing temp to 450 (convection for me) Point is, I didn't like cooking on the parchment. For me, the crust was too soggy. I wanted the stone to draw out some moisture and give a chewier, crunchier crust. I tried it several different ways and this is what works best for me. (I found the pizza won't slide off the peel without liberal cornmeal under it) Sounds perfectly yummy, Cindy - can I come live with you? :) If you ever have trouble with cornmeal burning, try semolina - it has that same gritty texture, like little ball bearings, that allows pizza to slide onto and off the stone; but it doesn't burn as readily. Enjoy - PJH

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