On 7/3/2014 2:48 PM, sf wrote:
> 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

OK, so then why not share that secret with us? It got the pizza to the
oven, same as my wood one does. What am I missing?