"Sheldon" > ha scritto nel messaggio news:dd85ff6f-5a97-
>> Cornmeal doesn't belong routinely on the bottom of a pizza.
>
> You must be talkin' burritos or tacos or some such sorta wetback
> beaner grub... I've never seen cornmeal used at any pizzeria for
> anything, I think it's illegal by order of the maffiosa, punishable by
> shoota kneecaps and-a c-menta shozz.

They're coming after you first. I told them how you talk. Here in Italy it
is often semolina, which means seedlike, and describes the texture, but the
pizza is also cooked right on the stone or fireproof cement floor of the
oven, too, so it's only getting it off the peel that may be problematic.

>> You can't cut pizza easily on either a cookie sheet or a pizza pan with
>> the round pizza cutter.
>
> You can't, but thousands of the planet's dumbest dagos can slice pizza
> with a standard round pizza cutter on a metal pan blindfolded and
> faster than the human eye can see...

Those are Italian Americans. They dont use the roller much here, but a big
butcher knife. Anyway, most pizzas are 12" and meant for one person to eat
with fork and knife. Those enormous US ones wouldn't fit on an Italian peel
anyway.

There are certain bakeries that make a white pizza thingie that is very very
long. I've seen documentary footage on how it is made, shaking it and
stretching it as it is deposited into the oven. Jeffrey Steingarten wrote
about watching it in Rome once. I don't suppose you read Vogue, so you
might want to go to the library and read about it in his book.