Serious Eats - seriouseats.com

@Lobelia -- "obsessively insane?" Are you aware of what website you are reading and commenting on? It's about one food -- pizza. Why on earth would it be such a shock to discover that people are discussing the finer points, intricacies, etc. of pizza making in all its glory?

For many of us, the experimentation, testing and indeed obsessing about pizza is actually fun. I strongly suggest you never ever spend a minute on the pizzamaking.com forum, or your keyboard will break in its struggle to keep up with your lambasting of virtually every topic on there.

Ah yes, thanks to the posting history, it's quite clear that you are more than happy to wade in on all sorts of topics with your negative points, be they one small nugget of bitterness or a full-blown diatribe on whatever it is that's currently pissing you off. Life's too short.

Back on topic, I've tried the screen/stone method a few times with mixed results, but will give the parchment on the stone a go this week.

Without a doubt the best pizza in London...I've searched high and low, and this absolute gem opened this Spring less than 3 miles from my house! Sweet.

The 'dough consultant' for Franco Manca regularly posts on a pizza making forum that I frequent -- the starter he supplied for them is over 200 years old from Ischia.

My poor prose won't do the restaurant justice, so I'd just have to concur w/ everything in the Bloomberg article. Some of my photos plus other people's reviews are at: http://www.pizzamaking.com/forum/index.php/topic,6371.40.html

Went again last week, took 3 people with me (I think I've introduced about 20 people to it in total). Yum.

Well, one thing that sticks out immediately is the rolling pin...sacrilege! It's the sure fire way to remove all of the lovely little air bubbles that form in the dough and help produce a light, crisp crust. Man I need to open up my own place (after a couple more years of practice).