Pizza stones for those who don't know are special made flat stones that you can put in your oven for making pizza's in a similar way to the way they are cooked at a pizza place.

I heard a radio guy say today that his chef friend told him inorder to re-heat his pizza's with a pizza stone and to get their bottoms nice and crispy that he should put his pizza in his oven on an unheated (cold) pizza stone.

In my experience with pizza stones, you need to heat the pizza stone to oven temperature first, then put your pizza on it. Just like they do at a pizza place. Idealy their ovens are hot before they put the pizza's in their ovens.

And with the pizza's that I've attempted to make with my pizza stone, a couple of them turned out a little too crispy on the bottom for my liking.

I haven't perfected home made pizza's to my liking as of yet. I still prefer pizza's from a pizza place over my home made pizza's.

I tried out a pizza place out in Los Angeles not too long ago in Westwood because it ranked in my AOL as one of Los Angeles's best Pizza Places.

I don't remember the name of it, but it was like an authentic New York style pizza. They said their dough is actually made in New York.

Anyway, I ordered pizza by the slice's there, and what they do there is they take a slice of already cooked pizza that you pick out under the glass, then they put it back into their hot oven for a few minutes, and when you get it, it's nice and hot with a crispy bottom.

I thought their pizza was pretty good there. To me it had a special quality about it that I thought of as: seems to have an authentic old world like thing about it.

For me what really makes the best tasting pizza is a great tasting sauce.

That's why I usually go to Capone's Pizza in Riverside, Ca. Because their sauce usually tastes real good to me.

Unless they skimp on the sauce, in where I hardly even notice the taste of their sauce when they do that.

I was over at this new Red Brick oven pizza place one night just checking it out, and I was watching this kid put sauce on a pizza that he was making, and it was like he took one level table spoon of sauce was attempting to spread it over top of one whole family size pizza.

I emediatly thought: well I don't think I'll like this place if thats the way they do their sauce.

I know that too much sauce can make some pizza's dough uncooked in the centers or right under the sauce, and that you may need to par bake your pizza crust (bake your pizza dough without any toppings or sauce for a little while) before topping it if your going to have a real saucy pizza.

But it's like what I really like on a pizza is just the right amount of sauce. Not too much and not too little. Which could be a different amount for each sauce. Some real tasty sauces you may be able to put less sauce on,.. and other less tasty sauces may seem tastier if you put more sauce on.

On a pizza I've thought it would be good for me if I tasted the sauce in at least every other bite.

I've also had times at pizza places where I didn't notice anything about their pizza that really stood out to me. Like I didn't notice the sauce to be special, and I didn't notice the dough to be special and didn't notice the cheese or toppings either, but the pizza as a whole had a real good taste to it.

But usually it's the sauce that can stand out and make the pizza for me.

I liked Domino's new thin and crispy a few times, but the last one I got they skimped on the sauce and I didn't really like the pizza as much that day.

Same thing with Pizza huts New York style pizza, they skimped on the sauce one day, and I just didn't like their pizza so much that day.

And I've had the same experience with Little Caesars too.

Sometimes, even when you tell them extra sauce, you end up getting a standard sauce pizza anyway...