Post by: magnanimous_j on September 19, 2017, 04:15:18 PM
There are two workarounds. I can either assemble the pizza on the stone and load it into the oven that way, but then the pizza stone isn't as hot as I'd like, or I can half bake the dough before assembling the pizza so the pizza isn't so floppy when I try to put it on the stone, but I think that leads to crust that is too "cracker-y"
Without getting a pizza peel, which I frankly don't have room to store, does anyone have any tricks for this? Because in my mind, the only thing I can't do as well as the premium pizzerias is that chewy, just a hint of scorch, crust.
Post by: jamesfromseattle on September 19, 2017, 04:38:47 PM
I've started basking them on a big cast iron pan, instead. It is not traditional, but it is fool proof. The crust gets crispy but doesn't burn too bad like a thinner pan in a hot oven would.
Post by: robodad on September 19, 2017, 04:52:51 PM
Post by: magnanimous_j on September 19, 2017, 04:56:22 PM
Add a little corn meal to the flour your using to dust the counter before rolling out your dough then to transport your pizza to the stone slide a thin piece of cardboard under the pizza or assemble your pizza on the cardboard and it should slide easy onto your stone !! and make sure that stone is hot !!
Thanks for the tip. I think I'll try that tonight. My wife orders so much stuff off Amazon that Jeff Bezos sends us a Christmas card, so I have plenty of access to cardboard. :chuckle: :chuckle:
Post by: wafisherman on September 19, 2017, 05:01:10 PM
Post by: JLS on September 19, 2017, 05:46:14 PM
Post by: Fl0und3rz on September 19, 2017, 06:37:15 PM
http://www.geniuskitchen.com/recipe/americas-test-kitchen-thin-crust-pizza-472204
As a replacement for a peel, try a lipless cookie sheet with a layer of the pizza dough flour (above recipe calls for bread flour), or corn meal, on the cookie sheet, and assemble the pizza after you've stretched the dough, on the cookie sheet. You might still need a spatula to help the pizza onto the stone.
Post by: kselkhunter on September 19, 2017, 07:02:24 PM
But, we switched to parchment paper now and it works outstanding. Just lift the paper with pizza on it and put the whole thing on the stone/steel.
Post by: Blacklab on September 21, 2017, 05:40:34 AM
Post by: quadrafire on September 21, 2017, 08:44:00 AM
https://www.webstaurantstore.com/16-aluminum-pizza-screen/40718716.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAjwxo3OBRBpEiwAS7X62ZCnmCUesy5U7kqUA06MAlF2wPleO01kIcFkQ7dPzzR4wDDx3MP18RoCqiUQAvD_BwE
Don't press the dough into this pan as it will get caught in the mesh, otherwise it does not stick at all. I bought mine locally at a kitchen/restaurant supply store
Post by: longashes on September 21, 2017, 08:52:45 AM
But, we switched to parchment paper now and it works outstanding. Just lift the paper with pizza on it and put the whole thing on the stone/steel.
+1 :tup:
Post by: Evil_EdwardO on September 21, 2017, 08:57:06 AM
We pretty much have to make our own pizza now, given my wife's celiac diagnosis. We switched from pizza stone to pizza steel for crispier crusts. And if making thin crust with few toppings, the corn meal works well on a wooden cutting board and just slide it off.
But, we switched to parchment paper now and it works outstanding. Just lift the paper with pizza on it and put the whole thing on the stone/steel.
I too started using the parchment paper method a couple years ago. Works great.
Post by: jaymark6655 on September 21, 2017, 11:48:47 AM
I also add my toppings after cooking the dough just a little after watching a pro do it that way. Basically each topping gets added at an appropriate time to keep it from getting overcooked.
Post by: magnanimous_j on September 21, 2017, 12:15:23 PM
We pretty much have to make our own pizza now, given my wife's celiac diagnosis. We switched from pizza stone to pizza steel for crispier crusts. And if making thin crust with few toppings, the corn meal works well on a wooden cutting board and just slide it off.
But, we switched to parchment paper now and it works outstanding. Just lift the paper with pizza on it and put the whole thing on the stone/steel.
I too started using the parchment paper method a couple years ago. Works great.
That's what I ended up doing. It burned a little bit and set my smoke detector off, but other than that it worked great.
Post by: follow maggie on September 21, 2017, 10:56:41 PM
https://www.bing.com/search?q=pizza+spatula&form=APIPA1&PC=APPD
Post by: BackStrappin on September 30, 2017, 08:55:15 AM
Post by: jackmaster on September 30, 2017, 09:26:17 AM
Post by: cat fisher on September 30, 2017, 09:49:10 AM
Post by: pianoman9701 on September 30, 2017, 09:50:36 AM
Post by: pcal on September 30, 2017, 10:49:12 AM
I suggest you buy a small bag of Bobs Redmill semolina flour instead as that is what the chefs use in Naples.I have yet to burn it if the oven is less than 600f.You can make pasta from that flour thats better than any you can buy,too.
use rice flour not cornmeal the rice flour does not burn like cornmeal can at high temp .oven and stone need to be at 500 plus temp.
Post by: Fl0und3rz on September 30, 2017, 11:31:33 AM
pizza screen. Cash n Carry for under 5 bucks
Good to see someone chime in on these.
Post by: donsk16 on October 02, 2017, 09:03:45 AM
I suggest you buy a small bag of Bobs Redmill semolina flour instead as that is what the chefs use in Naples.I have yet to burn it if the oven is less than 600f.You can make pasta from that flour thats better than any you can buy,too.
use rice flour not cornmeal the rice flour does not burn like cornmeal can at high temp .oven and stone need to be at 500 plus temp.
I prefer to use semola flour - it is a little less coarse than semolina and to me makes better pasta and is less corn mealish (like the semolina) on the pizza side of things. Might be worth trying and seeing if you like it.