Re: Homemade Pizza Peels
Grimaldi, re: your pizza's:
I use your recipe above when I'm not using Sourdough starter except:
(1)-I use 2-3% more water (2)-I use 1/2 or less the ADY (active dry) yeast you use per that batch because I always let it rise overnight in the fridge.
Also (and I hope I'm offending anyone
) I assumed you did NOT use a ROLLING PIN. If you did (don't admit it or else you may be banned from the forum
) make sure you hand stretch only from now on.
I do very little kneading on pizza's. No need to build gluten bonds like bread.
Also, regarding sliding the pizza's off the peel: I used flour, then semolina but after reading about the virtues of rice flour (almost all markets carry the cheap stuff; especially ethnic) I'll never go back. I keep it in tin salt shaker by my pizza peels. Remember that flour, semolina and corn meal cook in minutes. Rice takes almost an hour because it resists water. Resisting moisture makes the pizzas slide right off. It also doesn't burn or add/change the dough flavor if you use too much.
Great idea on the coconut oil; a very stable and healthy oil.
Good luck, Dino
Grimaldi, re: your pizza's:
I use your recipe above when I'm not using Sourdough starter except:
(1)-I use 2-3% more water (2)-I use 1/2 or less the ADY (active dry) yeast you use per that batch because I always let it rise overnight in the fridge.
Also (and I hope I'm offending anyone
![Embarrassment](https://community.fornobravo.com/core/images/smilies/redface.png)
![Big Grin](https://community.fornobravo.com/core/images/smilies/biggrin.png)
I do very little kneading on pizza's. No need to build gluten bonds like bread.
Also, regarding sliding the pizza's off the peel: I used flour, then semolina but after reading about the virtues of rice flour (almost all markets carry the cheap stuff; especially ethnic) I'll never go back. I keep it in tin salt shaker by my pizza peels. Remember that flour, semolina and corn meal cook in minutes. Rice takes almost an hour because it resists water. Resisting moisture makes the pizzas slide right off. It also doesn't burn or add/change the dough flavor if you use too much.
Great idea on the coconut oil; a very stable and healthy oil.
Good luck, Dino
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