That and shaping but the big one should be the ability to prep multiple pies.What is the benefit? Purely for ease of entry/exit and rotation?
That and shaping but the big one should be the ability to prep multiple pies.What is the benefit? Purely for ease of entry/exit and rotation?
Ah, multiple pie prep, makes sense but is there not a compromise in the way in which the underside of the base cooks given that it is no longer in direct contact with the stone?That and shaping but the big one should be the ability to prep multiple pies.
Aluminium is a good conductor of heat, but even so, after a minute or two, I slide it off the screen and finish the pizza up on the deck.Ah, multiple pie prep, makes sense but is there not a compromise in the way in which the underside of the base cooks given that it is no longer in direct contact with the stone?
Thanks Bwana. I'll stay screenless for the time being - I rarely cook more than 3 pizzas a session.Aluminium is a good conductor of heat, but even so, after a minute or two, I slide it off the screen and finish the pizza up on the deck.
Not the prettiest pie but I'm sold on pizza screens - if you're going to use them then season them well.
Peps and spare spareribs from the other night.
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I don't mind it - it's pretty much inevitable with the really high temps needed.You guys really enjoy so much charing?
Just the right amount adds to the overall flavour.You guys really enjoy so much charing?
Same problemStill suck at stretching a base out.
Yours always look spot on. Did figure out that semolina > flour as a working flour though. I’m just so damn paranoid that it’ll tear if I go too far.Same problem
But as long as it tastes good![]()
As a bench flour? I use a 50/50 mix of semolina and all-purpose.Yours always look spot on. Did figure out that semolina > flour as a working flour though. I’m just so damn paranoid that it’ll tear if I go too far.
Yip, works way better than flour and without any flour getting into the oven which meant much better flavour. Or should I say, zero of the bitterness from burnt flour.As a bench flour? I use a 50/50 mix of semolina and all-purpose.
I've been cheating recentlyYours always look spot on.
Our Jetmaster fireplace had to be removed after rust destroyed it - might be able to convince my missus that this would be a solid replacement.