Another pizza day

Tony left the pizzeria at noon and will be back at about 4:00. While waiting for him to return, I've been charging my batteries and reading the pizza book he co-authored, titled "Pizza." If my memory is correct, I think I say something on the Aimless pizza page about how I've never found a remotely good pizza cookbook. Well, 33 pages into this book, I believe I've finally found one. Interestingly, the methods, ingredients, and recipes/formulas in this book are very similar to my methods and recipes, with some exceptions. The most puzzling exception is when it says to use a rolling pin for New York style pizza. NEVER use a rolling pin for New York style pizza. I understand why Tony uses a rolling pin for "New York style" pizza in his pizzeria--because that produces what his customers think New York style pizza is--but I can't figure out why the book says to do it (and I'm not going to
ask). Having said that, I also will not pretend to know anywhere near as much about pizza as Tony does.