"sf" > wrote in message
...
> On Thu, 3 Jul 2014 19:56:08 -0700, "Julie Bove"
> > wrote:
>
>>
>> "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!
>
> You don't like pizza, so there's no reason for you to even think about
> this.

Well, I have to think about it now. I saw the video!