July 2, 2008 -- I made a pizza using a ciabatta recipe for the crust. This crust is really wet and very hard to handle. I poured it out onto the parchment paper! I struggled to get it into somewhat of a pizza crust shape, but finally made it. The oven was as hot as I could get it, over 500 deg F. And, I put it on the pizza stone on the very top shelf of the oven to get the maximum heat. I trimmed the parchment to the size of the pizza so it wouldn't burn in the hot oven. It was charred when I took it out. Cooking time was about 11 minutes. The pizza in the picture is on the pizza pan for cutting. It was baked without that pan directly on the stone. It tasted great, crisp crust with lots of big holes. What do you think?
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