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Making a pizza - help with the slide
Posted on 10/17/22 at 7:12 am
Posted on 10/17/22 at 7:12 am
I am now trying to start making my own pizza at home using my Akorn kamoda style grill and a 15" stone.
The trouble I'm having is keeping the underside of the dough slippery enough to slide off my tray and onto the hot stone?
I've tried flour and cornmeal and that mostly works, but I still seem to have trouble with it not easily sliding and then it just bunches up and makes a mess.
I'm using a 18" Teflon tray with cornmeal, but it has a slight lip on it and I wonder if that is my issue.
Do I need to get one of thise large wooden peels with no lip and get a metal one to take it off the hot stone?
The trouble I'm having is keeping the underside of the dough slippery enough to slide off my tray and onto the hot stone?
I've tried flour and cornmeal and that mostly works, but I still seem to have trouble with it not easily sliding and then it just bunches up and makes a mess.
I'm using a 18" Teflon tray with cornmeal, but it has a slight lip on it and I wonder if that is my issue.
Do I need to get one of thise large wooden peels with no lip and get a metal one to take it off the hot stone?
12
Posted on 10/17/22 at 7:33 am to kywildcatfanone
Use parchment paper. I use it. I cook the pizza on the paper for about 3 minutes before removing the paper
Posted on 10/17/22 at 7:35 am to kywildcatfanone
I don't have a peel so I use a cookie sheet and parchment paper to transfer. You can let it cook on the parchment or you can let it cook a bit then pull the parchment out and let it finish directly on the stone.
Posted on 10/17/22 at 7:43 am to kywildcatfanone
How long does it take you from the start of pizza making to moving it onto the stone?
Posted on 10/17/22 at 8:10 am to wickowick
I make my pizza on a wooden peel on a bed of coarse cornmeal. You need a lot of cornmeal. I also think the wood helps because it absorbs some of the moisture.
I use a metal peel to take my pizzas out. I cook mine inside.
My oven goes up to 550. I put the pizza on an oven insert - think giant stone with sides. Cooks great.
I use a metal peel to take my pizzas out. I cook mine inside.
My oven goes up to 550. I put the pizza on an oven insert - think giant stone with sides. Cooks great.
Posted on 10/17/22 at 8:57 am to Whatafrekinchessiebr
Who is downvoting "parchment paper" and why? It works very well.
Posted on 10/17/22 at 8:59 am to kywildcatfanone
I use wood to make/launch and metal to remove
I use semolina on the wood, but even then I give it a quick shake every minute or two so it stays free
I use semolina on the wood, but even then I give it a quick shake every minute or two so it stays free
Posted on 10/17/22 at 9:08 am to wickowick
quote:
How long does it take you from the start of pizza making to moving it onto the stone?
This is usually the issue. You aren't making your pizza fast enough. Or your dough recipe is off
Posted on 10/17/22 at 9:18 am to kywildcatfanone
quote:
Pettifogger: Use Semolina
Semolina works the best but cornmeal is a great second.
Try lightly shaking/ shimmying the peel to make sure the pizza is loose before attempting to place it in the oven.
This post was edited on 10/17/22 at 9:21 am
Posted on 10/17/22 at 9:31 am to LSU6262
quote:
This is usually the issue. You aren't making your pizza fast enough. Or your dough recipe is off
This is most likely the issue. Launching it with wood gives you a little more forgiveness in terms of sticking, but if you sauce it and take your time adding the other toppings, it's likely gonna stick.
Posted on 10/17/22 at 10:20 am to kywildcatfanone
A pizza peel is invaluable. Wood, or bamboo even, works best. It does not take a lot of semolina, flour, or corn meal (I like semolina) once you learn. When learning, give the peel a shake every 30 seconds or so while assembling the pizza to make sure it is still sliding on the peel. Make the pizza quickly. Give the peel a bunch of little short shakes while tipping slightly to move the pizza onto the stone. When the pizza catches on the stone, retract the peel while shaking slightly.
I think wood peels are easiest to master. Moisture clings to plastic-like surfaces or metal.
Pizza places often make the pizza on a counter and transfer to the peel only to put in the oven. Pull onto the peel, adjust the shape a bit, and slide in the oven. It is on the peel for only seconds.
I think wood peels are easiest to master. Moisture clings to plastic-like surfaces or metal.
Pizza places often make the pizza on a counter and transfer to the peel only to put in the oven. Pull onto the peel, adjust the shape a bit, and slide in the oven. It is on the peel for only seconds.
Posted on 10/17/22 at 10:30 am to BugAC
quote:
Who is downvoting "parchment paper" and why? It works very well.
Very much agree. I do the same thing. Pizza peel. Parchment paper. Slides right onto the stone.
2-3 minutes in the paper slides from under the pizza and you can actually reuse the paper.
Posted on 10/17/22 at 10:36 am to kywildcatfanone
Seems like using something without a lip would be a good start. It’s challenging enough with the right peel
Time is of the essence. Jiggle on the peel as you assemble to make sure it’s releasing. Don’t overload the dough
Time is of the essence. Jiggle on the peel as you assemble to make sure it’s releasing. Don’t overload the dough
Posted on 10/17/22 at 12:11 pm to wickowick
quote:
How long does it take you from the start of pizza making to moving it onto the stone?
From getting the dough rolled out to toppings takes me maybe 10 minutes. I wonder if my pizza is too top heavy
Posted on 10/17/22 at 12:18 pm to GynoSandberg
quote:
Seems like using something without a lip would be a good start. It’s challenging enough with the right peel
Yeah, I bought this pan on Amazon, it's teflon, and they advertise it as a pizza pan, but I suspect it's really for preparing it and putting the whole thing in an oven, which is not what I am doing.
To those who mention time, that probably is my issue. I've been taking my time putting the sauce, cheese, and toppings on. Trying for great presentation, and then having it look like a calzone is probably my mistake for sure.
Posted on 10/17/22 at 12:28 pm to kywildcatfanone
quote:
From getting the dough rolled out to toppings takes me maybe 10 minutes.
Roughly how long is the dough sauced before it goes into the oven?
ETA: just saw your post above
This post was edited on 10/17/22 at 12:40 pm
Posted on 10/17/22 at 12:44 pm to KosmoCramer
If you're on the verge of giving up, just get one of these Superpeels. I have one and it works great. You can make your raw pizza on the counter and then pick it up using this thing and slide it into the oven flawlessly.
I use mine when what I want to bake is kind of heavy.
Amazon link
The downside is it's a tad expensive.
I use mine when what I want to bake is kind of heavy.
Amazon link
The downside is it's a tad expensive.
Posted on 10/17/22 at 2:11 pm to kywildcatfanone
The dough can be stretched for awhile. But once you start saucing to finishing topping try to get it done in under 1 minute.
Also the dough should have zero stickiness to it before you start topping, if it does you didn’t use enough flour
Also the dough should have zero stickiness to it before you start topping, if it does you didn’t use enough flour
Posted on 10/17/22 at 2:35 pm to SmokedBrisket2018
Does the parchment work even if you are cooking on a 700+ degree stone? That’s how hot I usually get my BGE.
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