On Sun, 6 Mar 2011 15:22:48 -0800, "Kent" >
wrote:

> Pesto Pizza! We first had pesto pizza at Pauline's pizza in SF when it was
> on Mission St. south of Army St. many years ago. The pizza came out of the
> oven, and the original owner chef Salvario topped it with his pesto sauce
> and brought it to the table. Cooking the pesto sauce on the pizza was a no
> no. He made that very clear to me.

I'll try it that way next time. Thanks.

> When the Pauline's moved to its present
> location in the Levi Strauss complex for us it was never quite the same.
> Now, of course it has new owners, although their signature dish still is
> pesto pizza. http://www.paulinespizza.com/menu/.
>
> I've thought of getting unglazed quarry tiles. I'm concerned about the
> horizontal fissures between tiles, and the smoothness of the tiles. When you
> buy them, how do you know they haven't been chemically treated? They look
> nice and hefty, 3/4" or so in thickness, they'd hold the heat well.

Those are thinner, but they hold plenty of heat AFAIC.

> Do you know a good local place to get them? I've thought of the square stone.

Those are my old tiles. I bought some new ones at Import Tile in
Berkeley, but you can call any place that sells tile and ask if they
sell unglazed quarry tile individually. I should have asked if they
would cut a couple of them in half for me because I need half sized
tiles too, but I didn't. They're slightly thicker than my old ones,
so I can't mix and match. Oh well. I'll get it right eventually.

> Most
> are 14" by 16". I like to have 16 by 16". My round hefty 16" has done well
> for me. I'm not sure where they're available.

--

Today's mighty oak is just yesterday's nut that held its ground.