Homemade Pizza

Having trouble getting the pizza off the table onto the stone. More flour on the surface?
 
DonaldTrump said:
Having trouble getting the pizza off the table onto the stone. More flour on the surface?
Click to expand...

Try and make them as you need them as leaving it on the board tends to relax the dough while it waits for its oven time.

Flour or Semolina flour works though if you want to make life easier.
 
DonaldTrump said:
Having trouble getting the pizza off the table onto the stone. More flour on the surface?
Click to expand...
What equipment do you have?

I started off with a cheap metal peel and it was impossible for me to load and launch without sticking so I got a wooden one and just build the pizza on that. Now I just use the metal one for retrieval.

Instead of flour try dusting your surfaces with wheat semolina but don't overdo it or your pizza will taste like burnt flour.
 
DonaldTrump said:
Having trouble getting the pizza off the table onto the stone. More flour on the surface?
Click to expand...

Best advice I can give anyone is buy one of those catering shakers for your flour and mix it half semolina half whatever flour you are using.

Then you can add flour quite liberally but in a thin layer to solve these problems.

Haven’t tried the wooden peel option, but with the metal ones never construct it on the peel.

Do it on the table and then slip the peel underneath quickly. Test that it slides on the peel and then you know you are good to go, otherwise lift and shake some more floor in the sticky sections.

This is of course all assuming the flour is right. I’ve cocked up especially sourdough aplenty where the dough is simply too sticky to make work and became a calzone very quickly.

****

This, but not at this price, usually less than R100.

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bwana said:
What equipment do you have?

I started off with a cheap metal peel and it was impossible for me to load and launch without sticking so I got a wooden one and just build the pizza on that. Now I just use the metal one for retrieval.

Instead of flour try dusting your surfaces with wheat semolina but don't overdo it or your pizza will taste like burnt flour.
Click to expand...

1000086158.jpg

1000086161.jpg

@bwana ;)
 
Can also solve it with more money.

gozney.co.za

Acacia Wood Peel & Server

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I much prefer the metal options though.

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Pro Placement Peel

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I must say many of the pizza look tasty, But looks like too much effort!

You guys have WAAY more patients then me. Putting a roast in the oven is much easier...
 
Quicks said:
I must say many of the pizza look tasty, But looks like too much effort!

You guys have WAAY more patients then me. Putting a roast in the oven is much easier...
Click to expand...

Seems like a lot of works until you’ve done it once and realise how simple and straight forward it really is.

And then you never want to pay someone else to do it again.
 
Quicks said:
I must say many of the pizza look tasty, But looks like too much effort!

You guys have WAAY more patients then me. Putting a roast in the oven is much easier...
Click to expand...
The only downside to making pizza from scratch is you need to plan ahead. The skills are easy enough to learn and the [inevitable] mistakes are usually pretty tasty. :)

Besides, after you take into account the prep work, side dishes, sauces, etc, cooking a roast for supper is just as much effort.
 
DonaldTrump said:
What sorcery is this. Share link
Click to expand...

my dough also sticks to the paddle thingies... I used a lot of spray n cook on it, then moved my completed pizza onto it and it slides off much easier, oh and make sure the stainless steel surface is clean

I should try that wooden one, good idea!
 
Wrath of Khan MD said:
my dough also sticks to the paddle thingies... I used a lot of spray n cook on it, then moved my completed pizza onto it and it slides off much easier, oh and make sure the stainless steel surface is clean

I should try that wooden one, good idea!
Click to expand...
Are you dredging your dough in flour/semolina before you start forming it? I use a cake tin (I think that's what it is) that's big enough to start pressing the dough ball into shape before I stretch it by hand.

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No pizza today but the oven is started.
 
bwana said:
Are you dredging your dough in flour/semolina before you start forming it? I use a cake tin (I think that's what it is) that's big enough to start pressing the dough ball into shape before I stretch it by hand.

View attachment 1873432
Click to expand...

my ready to roll dough is always super sticky...

I use semolina, just sprinkle some on the counter then squish the dough out, then add more as it's always sticky

is that bowl full of semolina? and then you take your sticky dough and plonk it in there and roll it around a bit, then take it out of there and form a round shape on the counter?
 
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