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Old 05-25-2010, 10:30 AM   #21
EoinMag
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Quote:
Originally Posted by Jaysus View Post
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.

Throw 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.


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Old 05-25-2010, 03:26 PM   #22
Alehouserock
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Nov 2009
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Originally Posted by mmb View Post
I hate my wooden peel and would much rather have a metal one.

What's your dough recipe?
Make sure you have plenty of flour on your peel that you spread it around by hand before putting your pie on.

I've also found the pie moves around best with slight flicks of the wrist. I didn't like my peel much at first but now it's indispensable.


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Old 05-25-2010, 04:49 PM   #23
nostalgia
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Originally Posted by jpc View Post
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.
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.

Ever do a Chicago-style pie? The biscuit-like crust is really interesting. Growing up in NYC I'm more of a thin crust, fold-the-slice sorta guy, but this was a fun departure. I didn't have a proper pan, but a 12" cast iron skillet worked perfectly.





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Old 05-25-2010, 04:51 PM   #24
nostalgia
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Quote:
Originally Posted by EoinMag View Post
Throw 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.
I've come to prefer semolina flour for this task, but same idea. You want little wheels under the dough

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.

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Old 05-25-2010, 05:02 PM   #25
AZ_IPA
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Originally Posted by nostalgia View Post

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
yep. I hate when that happens. I let one sit too long on the peel, and went to "shake" it onto the stone - and I shook all the toppings onto the stone

 
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Old 05-25-2010, 06:13 PM   #26
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I haven't made pizza in a while. I might do it this weekend on the grill.
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Old 05-25-2010, 06:27 PM   #27
jgln
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May 2008
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I haven't made pizza in a while. I might do it this weekend on the grill.

Do a deep dish.



 
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Old 05-25-2010, 06:35 PM   #28
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I have been looking for a deep dish casserole pan.
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Old 05-25-2010, 07:42 PM   #29
SpanishCastleAle
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Jan 2009
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I made pizzas (but never the dough) at a pizza joint as a teen and their deep-dish pizza with bacon haunts me to this day. Best I ever had ainec so I try to emulate it. They/I use a regular, rectangular, metal casserole pan. I lube the pan with clarified butter. If you want the dough to rise more don't let the sauce touch the dough (i.e. Sicilian style with the sauce in glopped on top, that's a Sicilian term).

The bakery at my grocery sells pizza dough balls for <$2 and there is enough left over for breadsticks. It's just OK, I need to get a mixer.
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Old 05-25-2010, 07:56 PM   #30
Mermaid
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Apr 2010
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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.



 
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