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Homemade dough, sauce, and italian sausage (next time homemade mozzarella)....
nom, nom, nom
nom, nom, nom
Pizza fail.
I use a stone. And a 550* oven.
The wooden peel is okay....
You know pizzas are supposed to be round, right?
Sicilian pizza isn't round.
You know pizzas are supposed to be round, right?
Pizza has only to taste great, not nesessarly be round.
Sicilian pizza isn't round.
You know pizzas are supposed to be round, right?
I hate my wooden peel and would much rather have a metal one.
What's your dough recipe?
(ohh. and +1 for the guy who used "pwned" in a post)
I hate my wooden peel and would much rather have a metal one.
What's your dough recipe?
I love my wooden peel - mostly for serving though. It is a pain to transfer pies to and from my stone with it... but I'll keep using it anyway.
I hate my wooden peel and would much rather have a metal one.
What's your dough recipe?
Egg-zactly. I use a big Fibrament stone and slide the pie in with a wood peel. I don't have a metal one yet, but I do have a wooden one with a very thin edge on it. That works very well for taking the pies out of the oven.Actually, a wooden peel is supposedly better for putting the pizza into the oven. It's hard to coat metal evenly with flour/semolina/etc., and dough sticks to metal like a sonuvabitch.
Metal, though, is preferable for removal from the oven.
I've come to prefer semolina flour for this task, but same idea. You want little wheels under the doughThrow a handful of finely ground polenta(corn meal) under the pizza when you're building it, it slides right off the peel then and onto the stone.
And MAKE SURE the dough is loose on the peel before moving over to the oven. Trust me. It will save a disaster on your baking stone.
-Joe
I haven't made pizza in a while. I might do it this weekend on the grill.
Oooh yeah... cast iron skillet FTW!! +1
Oooh yeah... cast iron skillet FTW!! +1
I grew up in the Chicago area, and got spoiled eating the deep dish "butter crust" fat bombs with chunky tomato sauce glooped on top.
The stuff is amazing, especially with the right beer.
I didn't even think to use the cast iron skillet, but that makes perfect sense to me - will get perfect even heat distribution (not to mention, can take higher heat levels just fine).
Semolina flour is also a fantastic idea - I've made semolina bread a few times and I just love the texture.
I haven't made pizza in a very long time, but you guys have given me some great ideas.
I have tried for years to get pizzeria quality crust at home. I use a stone and a peel and bake my pizzas at 550 F., the hottest my oven will go. I have perfected my tomatoes and my toppings, but still have a long way to go with the crust. It seems that one of the biggest things is to have an oven that is hot enough. My gas grill gets really hot if I crank up the burners to full and close the top. Could I put my pizza stone in it and use it for pizza?
I have tried for years to get pizzeria quality crust at home. I use a stone and a peel and bake my pizzas at 550 F., the hottest my oven will go. I have perfected my tomatoes and my toppings, but still have a long way to go with the crust. It seems that one of the biggest things is to have an oven that is hot enough. My gas grill gets really hot if I crank up the burners to full and close the top. Could I put my pizza stone in it and use it for pizza?
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