Announcement

Collapse
No announcement yet.

pizza delivery into oven

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Re: pizza delivery into oven

    hmm - I make the pizza on a slab of marble, put a pinch of my rice/semolina mix on my alum. peel, then pull edge of pizza onto peel, give it a shove and it slides right on, have had few problems.

    -P

    Comment


    • #17
      Re: pizza delivery into oven

      im of to the lakes this weekend.Ill try the polenta/cornmeal9rice flour if I can find some and report.Thanks for all the useful tips

      Comment


      • #18
        Re: pizza delivery into oven

        do not use cornmeal/polenta...it burns in the oven. flour is your best option.

        yes, I drag, or build on the peel. they both work and you always re-shape a pie before you send

        I agree, a pizza with mounds of toppings will not "drag" onto a peel well. but the equation, assuming a margherita pizza, is relative to temperature of the dough, hydration and BENCH FLOUR!!! you can drag the dough even with low protein levels (<11.5%), high hydration, cool dough temperature and you have sufficient bench flour!

        Comment


        • #19
          Re: pizza delivery into oven

          just had the weekend at my shackand had a very successful session delivering pizza using the polenta/cornmeal.
          had a good bread ,biscotti,rice pudding session.

          Comment


          • #20
            Re: pizza delivery into oven

            At home you could use a parchment paper. I use cornmeal for years but at this pizza place i used to work at they used parchment paper to keep the ovens a little cleaner and the crust always crisped up just fine and no one new the difference.

            Comment

            Working...
            X