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Posted to rec.food.cooking
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pizza making demonstration that shows a perforated peel
"sf" > wrote in message
...
> 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.
>
I wouldn't!
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