Finally watching James Martin from yesterday (only cos I can fast forward the dross of the rest of THis Morning!) and he uses a pizza 'shovel'??
No way could I have one here - single use and big and I have no space
Soooooo - can I heat the stone in the oven and make the pizza on something like greaseproof paper and leave it on the paper when I put it on the stone??
Life is for living. Buy the shoes. Eat the cake. Ride the bikes. Just, ride the bikes!!
You probably could, yes. Whats the worst that might happen? As above, each pizza is literally 10ps worth of stuff so just give it a go. Or even just try a plain base first.
Its called a 'peel' BTW.
If anyone is using a peel, it works loads better if you're really positive with the motion IME. Don't try and glenty slide it under the pizza, do it quickly like you imagine a pizza chef would.
Mr. Dazzle wrote: ↑Tue Jan 12, 2021 10:04 am
You probably could, yes. Whats the worst that might happen? As above, each pizza is literally 10ps worth of stuff so just give it a go. Or even just try a plain base first.
Its called a 'peel' BTW.
If anyone is using a peel, it works loads better if you're really positive with the motion IME. Don't try and glenty slide it under the pizza, do it quickly like you imagine a pizza chef would.
I've watched friends using them in various pizza places up here - I don't have the co-ordination yet to be able to handle one of those!!!
I'll have a go with some paper at some point soon-ish
Life is for living. Buy the shoes. Eat the cake. Ride the bikes. Just, ride the bikes!!
I’ve got some cheap plywood peels for launching the pizza into the pizza oven which I douse with a mix of polenta and flour to prevent sticking but not too much as it burns on the base. I turn and remove them with my Uuni aluminium peel as it is much thinner
I’d imagine greaseproof would ok on a stone in an oven (I use it on my baking trays all the time to prevent sticking) but you might want to remove it halfway through cooking to help crisp up the bottom. Oo-er!
I find the most effective way is to roll the dough ball in it before you start stretching. It does rely on the dough being the right level of sticky...I believe I already mentioned how important the bread is?
Mr. Dazzle wrote: ↑Tue Jan 12, 2021 12:18 pm
Oh yes, polenta is your friend.
I find the most effective way is to roll the dough ball in it before you start stretching. It does rely on the dough being the right level of sticky...I believe I already mentioned how important the bread is?
Silly Car wrote: ↑Tue Jan 12, 2021 11:55 am
I’ve got some cheap plywood peels for launching the pizza into the pizza oven which I douse with a mix of polenta and flour to prevent sticking but not too much as it burns on the base. I turn and remove them with my Uuni aluminium peel as it is much thinner
I’d imagine greaseproof would ok on a stone in an oven (I use it on my baking trays all the time to prevent sticking) but you might want to remove it halfway through cooking to help crisp up the bottom. Oo-er!
I'll give it a try and let you all know!!
Life is for living. Buy the shoes. Eat the cake. Ride the bikes. Just, ride the bikes!!
My last one spontaneously split in two with a loud bang while is use.
I keep meaning to get another one. I love making Pizza but I often can't be arsed with firing up the outdoor oven. My domestic ovens (got 2 like on Saturday kitchen ) can go up to 270°C so you can do pretty good Pizza even in them.
Currently I use metal trays which give a bloody great "twang!" as they heat up.
Base was having a few issues getting too burnt... Pizza itself was nice. But a little overly crispy on the bottom. Maybe that's the downside of using a BBQ which really only heats from the bottom. We enjoyed them, but it wasn't 100% a resounding success.
Mr. Dazzle wrote: ↑Sat Jan 16, 2021 11:00 am
You should probably try adjusting the ratio of sauce, toppings and base. Or cut things smaller.
I assume you had to burn the base to cook everything else? Less of everything else is your answer!
Hmmm i don't think it would have actually cooked the dough fully. I guess the answer to that is a thinner base... but obviously at this stage it's all just trial and error and starting off.
Getting that base thin is key, but its also the hardest bit to get right and needs the most practice. Most people - me included - just get a sticky mess on the first attempts.
When you do 'em in the wood fired oven the first one is nominally a 'cleaner' without any topping a lot of the time - i.e. to get ash etc. off the bricks.
