re: Our pizza class on Saturday. I was so concerned with baking pizza with the perfect "corniccione" that I forgot to take names and more importantly take pictures! I remember a lot of "camera action" so if anyone could send me some pics of those crusty pizza pies and the people at the class I would appreciate it. Please send off-list, thanks. After the session, Tom and I had a long discussion on how we got that great char using the Egg and we will continue to experiment. Next class .....the condimento!
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.