Peel Issues

[cobblerdave]

Re: Peel Issues

So does anyone know how they cook the egg in the center of the pizza? There's obviously a technique that they use that once one knows it, it is not a problem....anyone witness it being done?

Wiley

Gudday
Tomato sauce bacon then shredded cheese, the break the egg in your hand breaking the yolk . Let it flow through you fingers and soak into the cheese layer
Breakfast of champions!
Regards dave

[kkgator]

Re: Peel Issues

Quick shakes of the peel usually work for me. The air-blow method only works if you are making pizzas for family & not friends. Just the sight of spitting saliva breath may cause guests to kringe. I was also introduced to the "smack" method. Take the peel and smack it on the counter flat and it usually loosens the dough. Toppings falling off....yes, I've experienced that as well. Usually the angle of the transfer dictate whether you are going to lose toppings. If your dough is sticking, that will contribute to topping loss. I won't say that the more pizzas that you make the easier it will become, but you'll be able to identify the times when your dough is sticking to the peel, then you'll know how to handle it and adjust accordingly.