Have you ever baked a Pizza in a professional kiln at 500° Celsius?

I see what's going on here. One if your garishly painted modern art potties has collapsed during the firing stage and you are attempting to pass off the resulting ceramic cow pat as nouveau cuisine. You would be more successful were you offer it as novelty vomit. In fact! you may wish to reconsider your entire marketing strategy. To avoid this problem in future you should increase the ratio of clay to chocolate and ice cream in your substrate.

Oh yes, yummers, I thought I was the only one that enjoyed the taste of crisp, charred, blackened and burned carcinogenic foodstuff. The best part of any normally baked pizza is that little dibble of crust that got overdone. Ahhh, rapture.

Hmm ... good thing to know -- thanks.

No, back in Sculpture / Art class, the only thing I baked was an ashtray for my dad ... it was ugg-lee!!!

I haven't, no. But that's because my clothing would have caught on fire if I approached closer than 12 feet.

You would have to adjust your cooking times a bit.

I'm no scientist...but nothing about that sounds like a good idea.

No, chocolate is easier.

NOPE . I WANT MINE TO HAVE PINEAPPLE , CHICKEN AND HAM ON IT . YOU ARE A GREAT COOK . LOVE IT .