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.


--
All you need is love. But a little chocolate now and then doesn't hurt.

"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.

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.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 7/3/2014 2:48 PM, 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.
>
> http://www.youtube.com/watch?v=InDwfZmSikI

OK, so then why not share that secret with us? It got the pizza to the
oven, same as my wood one does. What am I missing?

On Thu, 03 Jul 2014 20:14:32 -0400, Ed Pawlowski > wrote:

> On 7/3/2014 2:48 PM, 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.
> >
> > http://www.youtube.com/watch?v=InDwfZmSikI
>
> OK, so then why not share that secret with us? It got the pizza to the
> oven, same as my wood one does. What am I missing?

I thought you already said it. Not sure who it was if it wasn't you.
The deal is that you can knock off the extra flour or cornmeal, so it
doesn't burn in the oven. I like the idea of just scooping the pizza
off my counter. That way I won't need to worry about it sticking to
the peel. I have to keep shaking the peel to make sure the pizza
doesn't stick to it when my kitchen is hot. One side of my wooden
peel is black from touching the hot tiles/stone and I don't like that
either.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"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!

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.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"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!

On 7/3/14, 7:00 PM, Julie Bove wrote:
>
> Pizza looks burnt.

It looks perfect to me. Just a prefect crunch on the outer edge.

-- Larry

On 7/3/2014 8:36 PM, sf wrote:

>
> I thought you already said it. Not sure who it was if it wasn't you.
> The deal is that you can knock off the extra flour or cornmeal, so it
> doesn't burn in the oven. I like the idea of just scooping the pizza
> off my counter. That way I won't need to worry about it sticking to
> the peel. I have to keep shaking the peel to make sure the pizza
> doesn't stick to it when my kitchen is hot. One side of my wooden
> peel is black from touching the hot tiles/stone and I don't like that
> either.
>
OK, was not me and I missed it. If you use a lot of cornmeal I suppose
it is a benefit. Mine has a black edge on the bottom too. Patina.
Adds character like a few gray hairs and wrinkles.

On 7/3/2014 7:47 PM, sf wrote:
> 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 like the taste of it too. Crispy, like a good bread crust should be.

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.

On Fri, 04 Jul 2014 12:20:33 -0400, Ed Pawlowski > wrote:

> On 7/3/2014 8:36 PM, sf wrote:
>
> >
> > I thought you already said it. Not sure who it was if it wasn't you.
> > The deal is that you can knock off the extra flour or cornmeal, so it
> > doesn't burn in the oven. I like the idea of just scooping the pizza
> > off my counter. That way I won't need to worry about it sticking to
> > the peel. I have to keep shaking the peel to make sure the pizza
> > doesn't stick to it when my kitchen is hot. One side of my wooden
> > peel is black from touching the hot tiles/stone and I don't like that
> > either.
> >
> OK, was not me and I missed it. If you use a lot of cornmeal I suppose
> it is a benefit. Mine has a black edge on the bottom too. Patina.
> Adds character like a few gray hairs and wrinkles.

I've switched from cornmeal to flour because cornmeal makes such a
mess in the oven. I'm hoping that I can go back to cornmeal if I have
the holes to be able to knock off excess.

--
All you need is love. But a little chocolate now and then doesn't hurt.