On Thursday, July 3, 2014 11:48:31 AM UTC-7, 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.


That is one good looking pizza. I love pizza, but since I have walked away from gluten and grains I don't make one very often. I usually use Chebe Bread for a pizza crust and I've tried a bunch of others, but a REAL pizza crust cannot be duplicated, so I just don't go there much anymore. If I do succumb, my body lets me know.