Reply #7: I don't understand those pizza machines [View All]

[tridim]

I'm sure they work okay, but what's the advantage over a pizza stone and a hot oven? Seems to me that alot of the heat that thing produces would radiate into the air to be lost forever. I'd bet that a normal oven would be more efficient, and only slightly slower.

As for lo-fat toppings, I'm the wrong person to ask. I make my pizzas with ham, full-fat (but pre-cooked and drained) sausage and real mozzarella. I sometimes make pizza with just black olives, onions and cheese, but I always use real cheese.