并不是说在石头上烤匹萨总是跟在烤盘上烤的效果一样好，但是我们国内的厨师们必须做我们所会的。
Not that cooking dough on a stone is ever going to be as good as that baked in a stone oven, but we domestic cooks must do what we can.
BlogExpress是所谓的“匹萨软件”——意思是说，如果您喜欢这个软件，您可以寄给作者一些买匹萨饼的钱。
BlogExpress is what's known as "pizza ware" — meaning, if you like the software, you can send the author some pizza money.
你用手拉的匹萨面团比你用擀面杖做出的更好，尽管有人说没有区别，我还是这样做。
You stretch pizza dough rather than rolling it, although some say it makes no difference. I still make it though.
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