On Thu, 03 Jul 2014 20:14:32 -0400, Ed Pawlowski > wrote:

> 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?

I thought you already said it. Not sure who it was if it wasn't you.
The deal is that you can knock off the extra flour or cornmeal, so it
doesn't burn in the oven. I like the idea of just scooping the pizza
off my counter. That way I won't need to worry about it sticking to
the peel. I have to keep shaking the peel to make sure the pizza
doesn't stick to it when my kitchen is hot. One side of my wooden
peel is black from touching the hot tiles/stone and I don't like that
either.

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