Edwinclevans Posted June 7, 2015 Report Posted June 7, 2015 Thought I would share some pizza pics. Last couple of times I cooked pizza they were rolled directly onto the stone. Although that works ok (provided you allow it to stand for a few mins to let the base cook off the stone) you can't do multiple pizzas. So today I tried my new pizza peel out. I had a couple of failures where I rolled the dough onto baking trays and then couldn't peel (ended up doing them in the oven) but I did manage to work out a technique. The first of the 3 pizzas is prosciutto ham and mushroom. Next up is tomato and mozzarella. Final one is plain ham and mushroom with edge turned over to give I more structural integrity! If anyone has any good tips for the peel let me know. I found flour on a wooden chopping board and a peel to push it off worked well
MacKenzie Posted June 7, 2015 Report Posted June 7, 2015 Pizzas all look great:) I find semolina flour works much better than All Purpose Flour. Sent from my Galaxy Nexus using Tapatalk
tony b Posted June 7, 2015 Report Posted June 7, 2015 Parchment paper is the way to go for me. After a minute or so on the hot stone, you can (if you want) slip the paper out to have more direct contact with the stone.
ckreef Posted June 7, 2015 Report Posted June 7, 2015 Nice looking pies. Manipulating dough off of the work space onto a peel and then off the peel onto the stone can be a tricky procedure to learn. How easy it is has a lot to do with your dough.
