On Thu, 3 Jul 2014 16:00:53 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > This is Tony Gemignani of Tony's Pizzas in San Francisco.
> > http://sf.eater.com/archives/2014/03...napoletana.php
> > http://tonyspizzanapoletana.com/ It is not the exact video as the one
> > from Bruce Aidells Pizza Margherita episode, but it's similar. He's
> > hot and tired in this one and doesn't go into all the details he went
> > into on the video that no one can play. One of the missing details is
> > why they use a perforated peel.
> >
> > http://www.youtube.com/watch?v=InDwfZmSikI
> >
> > The peel shown is different too. The one in this video is a standard
> > perforated peel that anyone can find on the internet, but the one he
> > used on Bruce Aidells show looked like they had drilled huge holes in
> > a standard unperforated metal peel.
> >
> > I found an inexpensive metal pizza peel (under $20) on the Target
> > website that I may buy to drill holes in, if I don't find something
> > similar locally. I definitely want a short handle like that one has.
>
> Pizza looks burnt.

That's what happens when it's cooked at 900° (near an open fire) and
people pay a lot of money for their pizza to look that way.

--
All you need is love. But a little chocolate now and then doesn't hurt.