Failure to launch. A 007 pizza cook

[smoke ninja]

Second go at pizza.

I still haven't bought a peel and am launching pies off a cutting board. My 1st pizza, i couldn't transfer, ended up on a pizza pan instead of the stone. This time i floured the board (my peel) heavily. Like very heavily. I heard of corn meal, or sesame seed or semolina work better.

At first i though i was in trouble again. Apparently there is some technique here and you do actually launch the pie of sorts. I managed to accomplish the transfer with a only a slight distortion. The flour did the trick but i definitely used too much

This one came out much better but i still have a ways to go. I think i should have taken it off a few minutes earlier. I topped the pie with mushrooms, pepperoni, and panchetta. Im not sure if im a fan of the Kraft mozzarella any cheese recommendations?







Does anyone else eat hot pizza knowing they are going to get cheese burns on the roof of your mouth but do it anyway?

[BillN]

Killer pie dude, and yes have plenty of scars on the roof of my pie hole to prove it, and yes I can be a real dumb f**K when I'm hungry and that pie is calling out "eat me".

[Jason TQ]

I use corn meal and works well. Parchment paper is quite common for an easy transfer and lots of folks use that. Just slide off with the paper.

[SDAR]

Yeah, too much flour to launch is not good for the texture on the tongue while eating, and too hot is not good for the texture of your mouth's roof. Semolina has been my answer. Not much, but there is a learning curve. Lay a little on one side prior to launch and then drag it under the pie with cooking twine and shake. Once it shakes enough to launch, launch. It'll give you an idea of how much to use. Semolina is like little flour ball bearings. Good luck.

[smoke ninja]

Originally Posted by Jason TQ

I use corn meal and works well. Parchment paper is quite common for an easy transfer and lots of folks use that. Just slide off with the paper.

Thats right, forgot to mention paper. From what I've read each way affects the taste and/or texture of the crust. I have lots of things to try.

[thunderalley3]

I have a buddy that works where they have a big wood fired oven, they get the pizza on the peel, lightly floured, lift one edge slightly and blow under the dough so it lifts off the peel slightly, then it will slide right off into the oven. It looks really easy, but he does about 200 pies a night so watching him do it and trying it for the first time are probably two different things

[BillN]

Originally Posted by smoke ninja

Thats right, forgot to mention paper. From what I've read each way affects the taste and/or texture of the crust. I have lots of things to try.

I have used parchment with great success for years... I use a rimless cookie sheet as my peel, it slides under the parchment like ice going onto the stone and off. However parchment is only good to about 500 not sure how hot your cooking at.

[cfrazier77]

To answer your question about cheese the st Louis correct answer is Provel.

[jsperk]

Good looking pie and yes I do burn the roof of my mouth sometimes.

[bbqwizard]

Awesome pizza man!

1. Coarse corn meal will save your pizzas life.
2. No peel? a thick piece of cardboard works fine in a pinch.
3. Coarse corn meal is your friend.

[Enrico Brandizzi]

Great looking pizza !

[m-fine]

I use parchment, even at very high temps. I cut around the pie to leave just a touch outside the dough so it doesn't burn. Slide the paper and pie on to a hot stone, and give it a minute or so and pull the paper out.

I have used corn meal but don't love having it on my crust. I should try semolina.

[Norm]

When I saw the tittle "failure to launch" I wondered what you were talking about. Thankfully it was pizza so you can imagine the relief I felt for you!

I buy my cheese from these folks.

https://www.burnettdairy.com/shop

It freezes well especially for use on pizza. Semolina is better than corn meal but I just use flour and am quick about putting it on the peel and into the blackstone. Your pizza looks good to me though!

[Decoy205]

Originally Posted by m-fine

I use parchment, even at very high temps. I cut around the pie to leave just a touch outside the dough so it doesn't burn. Slide the paper and pie on to a hot stone, and give it a minute or so and pull the paper out.

I have used corn meal but don't love having it on my crust. I should try semolina.

This is about what I do except i pull the paper out after 2 min so the dough gets the stone. I prefer a wetter dough so the parchment paper really works for me.

Here's the pies I did yesterday on the Akorn:







For cheese my main go to is fresh mozzarella. It has the best texture and melts awesome. After that it's part skim blocks that I shred with a grater maybe mix provolone in there. Pre shredded is definitely the easirst. They don't always melt right so I use the whole milk variety if I'm using that.

[Fwismoker]

All I know is it looks stupid good! I've used corn meal trying to move Papa Murphy Pies and that worked but now I know that the card board they used can be used right on top of a pizza stone.

The 007 is a baking machine!