Firemonkey Posted June 17, 2009 Report Posted June 17, 2009 Ahh.. dough at room temp? Uhh no actually just out of the fridge.. Yep. That will do it The warmer the dough gets, the "looser" it will be. The cold dough was also your culprit for the sticking...The cold was causing it to condense moisture, and glue itself to the board With room temp dough on a floured board, a little puff of air under it will turn it into a hovercraft and let it slide right off, even after being fully topped and waiting 10 minutes for the grill to be ready.
DennisLinkletter Posted June 18, 2009 Report Posted June 18, 2009 Thanks Rick.. Thanks Rick.. Live and learn.. Good looking pizza Dave..
