> Another pizza factoid: when you see someone twirling the dough up in the
> air, that's bread dough and not pizza dough. Real pizza dough would fall
> apart under that kinda treatment. So sez Mrs. Consiglio, owner of Sally's
> in New Haven.
>
> Here's a good page that was put together for the upcoming convention in the
> city. It has some nice articles for those from the flyover states coming to
> visit: http://www.sliceny.com/gopizza/
>
> Jack Pie

With all due respect to Ms. Consiglio, I don't believe there is any
consensus on "real pizza."

I saw pizza-dough twirlers do it live in San Remo, Italy. I've seen
food shows with Italian chefs who do it. I have a recipe from Miami
from the '50s, that came from an Italian-American pizza maker, and it
doesn't fall apart.

N.