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re: Making a pizza - help with the slide
Posted on 1/6/23 at 12:14 pm to kywildcatfanone
Posted on 1/6/23 at 12:14 pm to kywildcatfanone
I use cornmeal and a wooden peel. in my other hand I use a flat icing spatula to lift the leading edge just enough to get it started on the stone, then pull the peel out from under the dough. works well for me.
0
Posted on 1/6/23 at 4:28 pm to auwaterfowler
quote:
What if you are cooking on a grill and your stone is 600+ degrees?
I use it on the grill all the time. You just want to make sure the ends of the paper don't hang too far off the edges of the stone or thew will catch fire.
It also helps to pull the paper a little quicker then you would in the oven because if the paper gets too hot it tears easier when pulling it from under the dough.
Posted on 1/6/23 at 6:30 pm to auwaterfowler
For me, I'm cooking between 450-500. Seems right for me to get the dough and toppings done together.
Posted on 1/6/23 at 7:30 pm to kywildcatfanone
Glad you're having more success!
Giving it shakes after you load it up yo loosen it up and get it right on the end of the peel before you launch it helps as well.
Giving it shakes after you load it up yo loosen it up and get it right on the end of the peel before you launch it helps as well.
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