Very interesting--I really like experimenting with your recipes--you are a great motivator! Question--has anyone heard of putting about 1/2 of the cheese on the bare crust, then adding the sauce, toppings and then the remaining cheese? I read this years ago in a cookbook and have been doing it that way ever since--folks think I am nuts, but it stops "pizza slide" (when you take a bite and all the cheese and toppings come sliding off the crust.) Has anyone else heard of this technique? The author said it was taught to her by a NYC pizza maker. Hi Joanne, While I've never seen this in a pizza place, Tony Gemignani (World Pizza Champ!) does use this technique on some of his pizzas. Par-bake the crust with 2 ounces of cheese, then chill the dough and add sweet toppings like sweetened mascarpone and strawberries. YUM! ~ MaryJane

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