I went to Guy's website, http://www.breadsecrets.com/pizza.html, and
it was a joyful experience! The section on pizza was thorough and
well thought out, and the photos were excellent. If you haven't seen
the website yet, you have a treat waiting for you.
And guess what...I had a SuperPeel standing in a corner of my pantry
and had forgotten all about it! It's been there for several years.
Previously I made pizzas on pizza screens on my Big Green
Egg (biggreenegg.com) out on the patio, and had no need of it.
In my first post I mentioned the griddle thing started when I saw
Mario Batali's new book and read about how he uses griddles for
pizzas in his restaurant. He uses a laser gun thermometer to test the
griddle temperature of 375F, and as I had one of those guns, my dough
has always cooked perfectly on the stovetop. A highly recommended
tool if you don't want to stand around wondering if it's not hot
enough or if it's too hot.
Judy