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re: Making a pizza - help with the slide
Posted on 10/17/22 at 3:17 pm to kywildcatfanone
Posted on 10/17/22 at 3:17 pm to kywildcatfanone
The easy answer is start it on a pan then remove the pan after a few minutes.
0
Posted on 10/17/22 at 3:20 pm to auwaterfowler
quote:
Does the parchment work even if you are cooking on a 700+ degree stone? That’s how hot I usually get my BGE.
It should. FWIW, i get my KJ to about 500-550 for pizza. 2-3 minutes on parchment, 3-4 minutes without.
700 seems like overkill and a good way to burn the outside of the crust, and leave the inside uncooked.
Posted on 10/17/22 at 3:27 pm to auwaterfowler
My ooni burns parchment paper. It’s fine for regular ovens or lower temps
Posted on 10/17/22 at 3:48 pm to GynoSandberg
Put cornmeal under it and it helps it slide off.
Posted on 10/17/22 at 3:50 pm to GynoSandberg
quote:
My ooni burns parchment paper. It’s fine for regular ovens or lower temps
Good info. Thanks.
Posted on 10/17/22 at 4:01 pm to BugAC
quote:
700 seems like overkill and a good way to burn the outside of the crust, and leave the inside uncooked.
Neapolitan pizza requires 800-1000 degree oven to cook it correctly.
Posted on 10/17/22 at 4:41 pm to kywildcatfanone
When I worked at a pizza place we would lift up an edge of the dough and blow under it to create some separation. You can also use an empty plastic ketchup squeeze bottle.
Posted on 10/17/22 at 4:48 pm to WaltTeevens
Flour on parchment paper works in our oven at 550 on the stone. We've also used straight cornmeal on a cookie sheet, slides right off onto the stone. I'm thinking that is a little better for 700 degrees.
Posted on 10/18/22 at 4:09 am to kywildcatfanone
I use parchment paper to transfer from peel to stone. 2-3 minutes and I lift pizza and slide out parchment paper.
Posted on 10/18/22 at 8:40 am to auwaterfowler
I have not had issues with any type of burning of paper unless it is under a broiler, or goes over the gaps in between the wall and the stone and basically is getting direct heat.
I also run about 550, not 700+.
I would imagine Ooni would burn just because it's so close to the flame, low ceiling, etc.
I would say give it a shot with just a piece of dough.
Like I said earlier, it's only in there for a short time.
I also run about 550, not 700+.
I would imagine Ooni would burn just because it's so close to the flame, low ceiling, etc.
I would say give it a shot with just a piece of dough.
Like I said earlier, it's only in there for a short time.
Posted on 10/18/22 at 8:48 am to SmokedBrisket2018
I hate the cornmeal that gets on the underside of a nicely cooked dough.
I build my pizzas on a big piece of aluminum foil and use that to slide the pizza on to the peel and then slide the foil onto the stone. I let it cook the entire time on the foil. Works great for me.
I build my pizzas on a big piece of aluminum foil and use that to slide the pizza on to the peel and then slide the foil onto the stone. I let it cook the entire time on the foil. Works great for me.
This post was edited on 10/18/22 at 8:52 am
Posted on 10/19/22 at 5:18 am to RedHawk
Thanks All. I bought a wooden peel from Amazon, and will also try the parchment and aluminum foil tricks and see how it goes. 
Posted on 10/19/22 at 5:57 am to kywildcatfanone
I read somewhere that rice flour makes for a good slide. I use it baking bread in it stays dry
Posted on 10/19/22 at 6:49 am to RedHawk
quote:
I build my pizzas on a big piece of aluminum foil and use that to slide the pizza on to the peel and then slide the foil onto the stone. I let it cook the entire time on the foil. Works great for me.
I do the same, I also spray the foil with Pam. The foil transfers heat so well you can leave it or take it out after a few minutes. I take it out because I want maximum crispy crust.
Cornmeal works, but then I have it all over the oven and floor.
Posted on 10/19/22 at 11:07 pm to kywildcatfanone
Wood peel. Hit it good with 00 white flour. Roll, stretch, toss dough. Place on peel. Add sauce and toppings quickly.
If you put enough flour on the peel, you should be able to blow on the dough to create separation from the peel without lifting the dough with your fingers. Blowing on the dough is a much easier process with a Blogett or Bakers Pride commercial pizza oven, so you will need to think about getting on grill level.
Go ahead and get a steel peel to take it off the stone.
If you put enough flour on the peel, you should be able to blow on the dough to create separation from the peel without lifting the dough with your fingers. Blowing on the dough is a much easier process with a Blogett or Bakers Pride commercial pizza oven, so you will need to think about getting on grill level.
Go ahead and get a steel peel to take it off the stone.
Posted on 10/20/22 at 9:34 pm to Rip N Lip
Semolina solves a lot of issues with a good peel. I do high hydration doughs and still don’t have issues.
For oven cooks, a little birdy told me that if you remove self cleaning lock, your oven can get to 900 during the self cleaning cycle for making excellent Neapolitan pizza. You are responsible for your own safety though lol. If you do this don’t use a steel, cooks the crust too fast, use a stone. Steels work way better than stones if you stick to 550.
For oven cooks, a little birdy told me that if you remove self cleaning lock, your oven can get to 900 during the self cleaning cycle for making excellent Neapolitan pizza. You are responsible for your own safety though lol. If you do this don’t use a steel, cooks the crust too fast, use a stone. Steels work way better than stones if you stick to 550.
This post was edited on 10/20/22 at 9:37 pm
Posted on 10/21/22 at 2:57 pm to kywildcatfanone
Gte a wooden peel for launching (they are cheap). Rub a little bit of rice flour along the peel before you place your dough. (I find rice flour doesn't burn as much and you can use less than semolina)
What is the hydration of your dough? The higher the hydration, the trickier it gets to launch, but you should be fine if you are in the 60's%.
What is the hydration of your dough? The higher the hydration, the trickier it gets to launch, but you should be fine if you are in the 60's%.
This post was edited on 10/21/22 at 2:59 pm
Posted on 1/6/23 at 11:37 am to NOFOX
Hi all,
I never followed up on all the good advice. I got it working overall pretty well. My biggest issue was I wasn't letting the dough dry some and lose it's tacky feel, and I got one of those wooden peel's and put a little flour and small amount of cornmeal on it, then the dough. If the dough is dry enough, it gives me time to put my toppings on and no issues with the slide.
I typically now do pizza twice a week, Friday and Sunday nights. Thanks again for all the advice!
I never followed up on all the good advice. I got it working overall pretty well. My biggest issue was I wasn't letting the dough dry some and lose it's tacky feel, and I got one of those wooden peel's and put a little flour and small amount of cornmeal on it, then the dough. If the dough is dry enough, it gives me time to put my toppings on and no issues with the slide.
I typically now do pizza twice a week, Friday and Sunday nights. Thanks again for all the advice!
Posted on 1/6/23 at 11:48 am to kywildcatfanone
Also look into pizza screens.
Posted on 1/6/23 at 11:51 am to BugAC
quote:
Use parchment paper.
What if you are cooking on a grill and your stone is 600+ degrees?
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