Parchment paper has saved MANY a meal/appetizer/bread/crust for me -- can't speak highly enough of it. As for pizza -- I loooove goat cheese on a pizza, along with the more traditional mozzarella. Those little pockets of tangy chevre, amid the sweet tomatoes and whatever fresh vegetables (or caramelized onions) we're using are really yummy. Thanks for the wonderful advice on making great pizzas!

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