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?
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?