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Pizza making technique

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  • kstronach
    replied
    Re: Pizza making technique

    what i do when when i have pizza parties and everyone is having a go at rolling their own and topping etc, was let them maul i mean stretch their bases out then i would transfer them on to greaseproof or baking paper and cut round the excess paper to the shape of the pizza crust. then they could carry on saucing and 'excessively' topping ready for me to pick up under the paper and launch the lot in the oven. if you're having trouble this is a no fail way to get them in in one piece!

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  • deejayoh
    replied
    Re: Pizza making technique

    Are you using a wood or metal peel to slide the pizza into the oven?

    If you are using a wooden peel, then rub a bit of flour on the peel before you put your stretched dough onto it, and then prep the pizza on the peel as Wayne suggests. Others use semolina or cornmeal. Personally, I find that those burn in the oven and make a big old mess. I have never found the need for the knife trick. Just a quick shake of the peel to make sure everything moves as expected before putting it into the oven. I find a little wiggle works better than a jerk to shoot the pizza. Keeps everything in it's place.

    If you are using a metal peel to place your pizza in the oven, then make the pizza on the countertop, again on a bit of flour. Slide it onto the peel once it's complete and go from there - like this http://vimeo.com/91566397
    Last edited by deejayoh; 09-07-2014, 08:59 PM.

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  • Campmaki
    replied
    Re: Pizza making technique

    Originally posted by di11on View Post
    Hi folks,

    So I have my oven going great. I can make my Caputo based dough no problem. However, my technique appears to be lacking when it comes to actually getting the prepared pizza in the oven.

    So, I make my base and put the toppings on. Getting it onto the pizza peel though, is a bit of a problem for me... the pizza usually gets deformed trying to slide it from the work surface onto the peel.

    I've tried making the pizza on the peel, but then I have difficulty getting it off the peel in the oven... I usually have to shove it off which sends toppings to the four corners of the oven!

    Anyone any tips? I see that pizza places usually make the pizza on a little round grill base. Do people use these at all?
    We also use Caputo oo flour , here is a little trick. Stretch and roll out your dough, then my wife folds the dough in half. I am ready with a floured wood peel, which she places the rolled dough onto. Prepare your pie with sauce, etc. and it is ready for the oven. I take a large knife and slide it under the pie just to make sure it is not stuck to wooden peel. Lastly just before putting the pie into the oven I will bump the peel against the front area of the vent to further ensure it slides off the peel. Now a quick jerk and it is cooking, I cook all my pies right on the floor, 93 pizzas in the last 2 months and counting. Wayne

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  • kkgator
    replied
    Re: Pizza making technique

    Lots of good info from everyone here. We use flour here so we don't have to have too many extra ingredients lying about. We have a metal peel with holes so any excess flour is shaken off prior to oven entry.

    As far as screens go, I recommend using them when you have guests come over for pizza parties who are more likely to drop sauce on a peel causing pizza flop. Like Tscar said & I agree, when making larger pies they help to set the crust on larger pies and are easier to put into the oven and then you can just take them off in the oven and cook remaining time on stone.

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  • Yannick
    replied
    Re: Pizza making technique

    After posting and reading the comments here, I decided Saturday to try the flour on the peel. I thought that using cornmeal, the bottom of the pizza had a bitter taste. I thought it's either the cornmeal or the brush I use to clean up the oven.
    This time I used a good amount of flour on the (metal) peel. Place the dough, shake, sauce, shake, cheese, shake.
    After putting the ingredients, it would not budge, so I stretched it a little, left it of the peel and shake it, and it worked for me.
    I also tried on a wood peel but I still had to stretch it some after the ingredients.
    Maybe I should put more flour.
    At least, this time, the bottom of the dough was not bitter.

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  • Greenman
    replied
    Re: Pizza making technique

    Hey Dave - This is a staring point, close to home for you too.

    Contact Us

    I have had nothing to do with them but intend to visit when I get south again.

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  • Tscarborough
    replied
    Re: Pizza making technique

    When your pizza is bigger than your peel, they are indispensable.

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  • cobblerdave
    replied
    Re: Pizza making technique

    G'day Tscar
    Heard tell of those pizza screens but have yet to come across them, not that I've really hunted. Since you have used them, do you think they have there place?
    Regards dave

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  • Tscarborough
    replied
    Re: Pizza making technique

    I make 16" and cook them for about a minute on screens, then slide them off and cook them for another minute on the deck. A couple from today:

    100% Caputo red bag, 70% hydration, both of these have 90% mozzarella, 8% quesadillo and 2% Parmesan cheese. Sauce is straight 7-11 tomatoes with a sprinkle of Italian herbs before the cheese. The first has clamato olives and center cut bacon bits, the second has proscuttio, onion, and fresh jalapeno.

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  • cobblerdave
    replied
    Re: Pizza making technique

    Originally posted by v12spirit View Post
    In practice. It happens to me that when I am over-topping the pizza compared to the dough thickness, it is more likely to stick to the peel. IMHO, a flowered peel, topped with a flowered dough, topped with a reasonable amount of topping compared to the dough thickness is unlikely to stick.

    Maybe taking a long time topping the pizza may cause it to stick to the peel too.
    A hot peel is more likely to hug the dough too, so some use wooden peels for inserting and metal for removing.
    I've seen some skilled Italian chefs preparing the dough on the cool marble of the kitchen table after flowering it then skilfully insert the peel by jiggling it under the dough then to the oven. This will guarantee that the pizza will not stick to the peel while in the oven.
    G'day
    How very true V12 on overloaded pizza. Aussies generally overload their pizza. My eldest is the worst offender by far. Most guests can be pared back on their topping levels but he is used to my arguments.
    If it's going to be 16 in monsters then its on to pizza trays. I've got some really old and blacked flat ones and a couple of newer slotted ones. Oil the tray build the pizza on it and in the oven. Give it enough time to harden up, draw it to the entrance and holding the tray with a pair of long tongs then slide the monster on the hearth and back in the oven to complete cooking.
    Even this way you can only have so much toppings if you do go too far with them they harden on the outside and the mass on the inside is stewed .
    I do keep up the education and the first pizza, the "testa" is base with a spiral of tomato, garlic, and a shave of Parmesan, simple, tasty and minimal on the toppings and cooked directly on the hearth.
    Regards dave

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  • hodgey1
    replied
    Re: Pizza making technique

    Originally posted by di11on View Post
    I've tried making the pizza on the peel, but then I have difficulty getting it off the peel in the oven... I usually have to shove it off which sends toppings to the four corners of the oven!

    Anyone any tips? I see that pizza places usually make the pizza on a little round grill base. Do people use these at all?
    Hello just my experience, I have been using semolina flour for years. Put your stretched dough directly on a wooden peel that has been sprinkled with the semolina. Like others have said, prior to launch, make sure the pie is moving on the peel freely with a couple jerk of the wrist. This has always worked for me.

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  • deejayoh
    replied
    Re: Pizza making technique

    Rice flour works great, with the added bonus that it doesn't turn black in the oven. Downside is it is another ingredient to have around the prep area.

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  • v12spirit
    replied
    Re: Pizza making technique

    In practice. It happens to me that when I am over-topping the pizza compared to the dough thickness, it is more likely to stick to the peel. IMHO, a flowered peel, topped with a flowered dough, topped with a reasonable amount of topping compared to the dough thickness is unlikely to stick.

    Maybe taking a long time topping the pizza may cause it to stick to the peel too.
    A hot peel is more likely to hug the dough too, so some use wooden peels for inserting and metal for removing.
    I've seen some skilled Italian chefs preparing the dough on the cool marble of the kitchen table after flowering it then skilfully insert the peel by jiggling it under the dough then to the oven. This will guarantee that the pizza will not stick to the peel while in the oven.

    Leave a comment:


  • SableSprings
    replied
    Re: Pizza making technique

    I didn't have a lot of luck with using flour on my peel for pizza release. It seemed like too often my guests would "slop" a little sauce or something wet on the floured peel area near the pizza and the flour would turn into a pretty good glue. It didn't take too long for the pizzas to start sticking and I'd need to stop and clean off the gummy spots...so I turned to rice flour instead of wheat flour. (I'd try corn meal, but I don't cook or bake with it so it would be an ingredient just for "peel release" here in the Dragonfly Den.)

    I use rice flour for all my bread couches and cloths to keep dough from sticking and it works really well. I have it in a small shaker by the oven and when doing pizza I just give the peel a light dusting before putting on the pie round. No problems with sticking pizzas so far...just a bit of rice flour and it does not get sticky if something is spilled on it. Often I can just rub my hand over the peel between pizzas and have enough left over rice flour on the board to keep the next pizza moving in the right direction...

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  • v12spirit
    replied
    Re: Pizza making technique

    See Jamie Oliver showing how to cook pizza in a WFO

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