MacKenzie Posted February 4, 2016 Report Share Posted February 4, 2016 I decided to test a new dough just for fun. Unfortunately I had to make a correction for an error I made in measuring the ingredients so this recipe needs to be tested again. Here is the first one- and the second. Baked pizza on the KK. Bottom of the crust. Baked and plated. Now the rest of this story, guess what happened to this one as I tried to get it off the peel, yup it stuck but good. Quote Link to comment Share on other sites More sharing options...
bosco Posted February 4, 2016 Report Share Posted February 4, 2016 looks good Mac!!! Quote Link to comment Share on other sites More sharing options...
Rak Posted February 4, 2016 Report Share Posted February 4, 2016 That looks delicious MacKenzie! What did you think of the new dough? Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 4, 2016 Author Report Share Posted February 4, 2016 Thanks, guys. Not as good as my regular dough but that maybe due to my measuring error. I will try it again to see if it was me. Quote Link to comment Share on other sites More sharing options...
Geo Posted February 4, 2016 Report Share Posted February 4, 2016 Hey MacKenzie... I'll be glad to give you my address if you'd like to send all your "not as good as" cooks here! Looks mighty good to me. Quote Link to comment Share on other sites More sharing options...
Rak Posted February 4, 2016 Report Share Posted February 4, 2016 A reason to make pizza again! I see your plan here! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 4, 2016 Author Report Share Posted February 4, 2016 Yes, Rak, always thinking;) and now I have a place to send some of my cooks, right, Geo. Quote Link to comment Share on other sites More sharing options...
ckreef Posted February 4, 2016 Report Share Posted February 4, 2016 Hate when they stick to the peel. For me it usually ends in a messy calzone type thing. This morning I have been checking out a king Arthur artisan pizza dough recipe. Probably going to start the process tonight. It has a 24 hour counter rise. Looks interesting. Charles - Prometheus 16.5", Cassiopeia 19" TT 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 5, 2016 Report Share Posted February 5, 2016 That's why I always use parchment paper on my peels. YMMV Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 5, 2016 Author Report Share Posted February 5, 2016 Tony, I think this was the first time in a very long time that I didn't get out the parchment until I did the second one. Learned my lesson again. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted February 5, 2016 Report Share Posted February 5, 2016 Your errors are like my best pizza's. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 5, 2016 Author Report Share Posted February 5, 2016 I doubt very much, Tinyfish. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted February 5, 2016 Report Share Posted February 5, 2016 MacK, I've found I prefer to build the pizza pie on granite/marble/stainless steel counter surface (or similar ) then slide onto the prepped peel. But even with this procedure I occasionally need to give, right before I want to slide the pie from peel to hot stone, a quick blow of hot breath between the pie and the peel. Learned that trick here...sorry I can't credit the source but you know who you are For heavier and/or more pie ingredients beyond the typical Neapolitan style I just use a pizza screen...and take the easy/lazy/less messy way out Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted February 5, 2016 Author Report Share Posted February 5, 2016 Thanks, dstr8, I did try the blowing trick once I realized it stuck. I guess I needed to do more blowing. I didn't know the surface tips though. Quote Link to comment Share on other sites More sharing options...
