We made pizza in our oven at least twice a week for two years as we cruised aboard our Admiral 38 catamaran, Makana, from South Africa to Maine. The toppings on the pizzas have been as diverse as the locations in which we've shared our culinary delights with cruising friends. From lobster to lamb, we're willing to try just about any new garnish, although a suggestion from one of my daughter's friends in the Bahamas to sprinkle Skittles on top was quickly dismissed. My wife, Katie, and our 4-year-old daughter, Hoku, are the dough experts who can whip out enough for two pies at the mere mention of the word "pizza." I handle the toppings. To put it mildly, we're pizza fanatics; before we set out from Africa, one of our top priorities in provisioning for our South Atlantic crossing was to find a pizza stone that would fit in our oven.