The Highs & Lows or Heat Management

[asudavew]

Re: The Highs & Lows or Heat Management

Dave, wouldn't one be able to use parchment paper or some type of transfer sheet that would allow the pizza to slide off the peel with the cornmeal? The method sounds more complicated, "shake it, over and over" than needed. You know more because yours is done, so- your call.

Not sure about parchment. The trick is to never let it "stick" to the peel.

Keep it moving!

Maybe I'll take a video this weekend!

Dwats

[jeff]

Re: The Highs & Lows or Heat Management

Crikey Sarah, well there you go eh.
And while I admire all advice/encouragement offered, I feel strangely emasculated(Help, quick. Is that the word? Castrated, maybe.)
To think that a Lady would voluntarily venture into a dark deepfreeze to light a fire to cook some grub .... Mate, I'm a gutless wonder by comparison. Tee shirt and stubbies is almost over dressed.
Onya Sarah, and hang in there eh.
Jeff the Luddite.

[jeff]

Re: The Highs & Lows or Heat Management

Hmm. Sorry Folks - seems like a cog slipped while I was out at the oven. Derr!
Ludd the Jeffite.

[Guerito]

Re: The Highs & Lows or Heat Management

Frances,

A manly man will always ask a woman questions.

What is with this wholemeal flour? What is it a Whole Wheat?

They say that Whole-wheat flour is called wholemeal flour in the UK.

What?s up?

Guerito

[Frances]

Re: The Highs & Lows or Heat Management

...erm...

well its called "vollkorn" around here...

Its the stuff you usually bake bread with (thats wheat, right?) but with all the husk layers etc left in. And I just find that the dough doesn't stick on it at all, maybe because it doesn't absorb liquid very fast.

[sarah h]

Re: The Highs & Lows or Heat Management

Hi everyone! A belated thanks for all the suggestions - I can't seem to get near the computer much these days so I'm woefully behind in reading the forum posts.
I have noted all the different suggestions to guard against stuck pizzas and right after my first modification, which will be to find a new dough recipe (one that's less like super-glue) I will try them, one by one, till I find the one that works for me. I will eventually announce a winner but it may be a while before I make my way through the list. I plan to have fun doing it though!
And Jeff, cooking in the cold and dark is just some sort of perverse pleasure in doing things the hard way, I guess, however I'm SOOOO ready to tackle it your way, in shorts (if that's what stubbies are?) and a t-shirt ... if the weather would just cooperate ...

Sarah

[Xabia Jim]

Re: The Highs & Lows or Heat Management

Cooking in Ottawa eh? I did my tour up there and it can be very cold!! You're a brave woman!

I just want to add to the "keep it moving" comment. If you give your pizza on the peel a slight shake it should move just a bit (not stick) and then you know it will slide off. If it sticks, get something under it....flour, cornmeal, ricemeal, wholemeal/wholewheat flour....whatever.

I usually make a lot of pizzas (6-12) on my counter at the same time. Sticking can be a problem so use a lot of flour/cornmeal. Last batch, I was sliding a thin metal peel under them to loosten and then slid on my wood peels for transfer to the oven. All were saved and made it to the oven in batches of 3.

A little shake to make sure they were loose...then into the flames.

Good luck....C'est la vie!