[james]

Thanks for that Jay. Very good! I am sure I will never learn to do that.

We are trying to get our hands on a training video our tools producer put together that shows some great dough throwing skills (and pizza peels techniques as well). If we can ever get the Italian mail to work, I will do that.

Drew, most pizzerias and professional pizzaiolos I have watched make their pizzas on a solid, cold surface, such as marble or granite. They bank up flour in one corner of the prep table, and pull it in as they need it. When the pizza is ready, they pull it onto a metal pizza peel (did you notice that the pizzaiolo school uses the same pizza peels that Forno Bravo sells?) trying to leave excess flour behind, then slide the pizza into the oven.

Give it a shot on your counters and see how it works for you. I would like to hear.
Jmes