Sorry its been a very long time since I been posting.I recently made pizzas at home using 10 inch soft taco shells,and we had a great time with different combinations and etc.The crust is soooo thin,and foldable,its really good! We made the usual cheese,pepperoni,then made some ham with mild cheddar,onions and other combos.Cooking on the stone does make it a little crispier but not too much.Very Quesadilla like in a sense.
Oven was preheated to 500,baked on the stone,no screens.Used my metal peel to launch and retrieve the pies.Great learning tool for someone wanting to make pizzas but have not handled the dough making process just yet,or the launch and removal yet.
Crushed tomatoes for the sauce(the usual garlic powder,oregano and salt to taste,pinch of sugar if not sweet enough).Use part skim milk mozz shredded by hand,no bag cheese ever.Whole milk mozz tastes better but can cause soggy and watery tops if not dried out enough.
Did not time the bake,just waited until cheese bubbling and done.
No pics right now,was too busy cooking,and making one after another,it was all gone by the family in a few minutes!