Big-Joe
is Blowin Smoke!
- Joined
- Mar 30, 2016
- Location
- Arvada Co.
:clap2:That is a thing of beauty Moose!:thumb:
Great looking pies! I almost bought one of those peels but held back and use parchment instead. Maybe I'll pick one up. Got a link to yours?
Off the hook pizza. I haven't tried that peel either. I just use semolina flour. It acts like little ball bearings. I would like the bottom to be without it though.
Thanks!
I used Semolina for years - it doesn't have the imposing texture that cornmeal does, but it does burn and leaves a residue with stone temps above 550 or so. This was a secondary reason for my purchase, not to mention the extra cleanup of scraping the burnt semolina off the cooking stone after each use.
More than anything else, I love the fact that the pie gets on the stone in the exact same shape it was when I finished building it with no shifting of toppings.
Thanks, the semolina does char.
I take it you are wearing a welders glove or pushing the pie off with something other than your hairy or now hairless knuckles?
Care to share your dough recipe? like the air pockets!
I haven't made store bought dough in quite a while, as we found the "mother lode" of store bought pizza dough: Primo Taglio Traditional Pizza dough:
This is a Safeway brand, and I found it at our local Von's.