It's been too long! Pizza!

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R Roberts
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Re: It's been too long! Pizza!

#1351 Post by R Roberts » June 18th, 2020, 9:34 am

Craig G wrote:
June 17th, 2020, 7:27 pm
It looked like Pro was backordered almost to the delivery date of Koda 16, so either might work.
I've never used the Pro, but if they're only going to use it for making pizzas, my leaning would be towards the Koda 16.
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Re: It's been too long! Pizza!

#1352 Post by Bill Ackerman » June 18th, 2020, 9:57 am

R Roberts wrote:
June 18th, 2020, 9:29 am
Kenny H wrote:
June 17th, 2020, 7:27 pm
Try using 10% spelt, it will make your stretching worries a thing of the past. Makes window panes with zero effort, just make sure the bulk ferment is advanced to about 3x volume and incorporates some cold ferment time.
Thanks, just picked some up and will try on the next batch.
Window-paning is not a desirable attribute in Neapolitan pizza, which is characterized by a soft, fluffy crust. Typically, the dough is minimally kneaded and is easily shaped when properly fermented and proofed.

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Re: It's been too long! Pizza!

#1353 Post by Paul Bacino » June 18th, 2020, 1:05 pm

This is the Pronto Pizza oven/ I dusted it off.

I call this the Gort pizza oven :)

Deck is about 500F/ Dome can be 700F.

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Re: It's been too long! Pizza!

#1354 Post by Paul Bacino » June 18th, 2020, 1:08 pm

Finished Pie!!

I cheated and bought dough/ to play with @ Dante Omaha

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Re: It's been too long! Pizza!

#1355 Post by Bryce K » June 21st, 2020, 5:47 am

The Che Fico dough, using 00 Ruby Lee flour from Barton Springs Mill. Cast iron on the stovetop to start, finished under the broiler.
89AC5522-D3AB-4FE2-AAD4-4811D57FCBF3.jpeg
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Re: It's been too long! Pizza!

#1356 Post by Kenny H » June 21st, 2020, 9:32 am

Sourdough 96hr ferment 700F in Ooni. Vegetarian with fresh garden english peas, confit herb tomato, ricotta, mozz. Arugula went on after.
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Re: It's been too long! Pizza!

#1357 Post by mike pobega » June 22nd, 2020, 6:04 am

Nice job Kenny.

My latest dough is 70% hydration with a 2 day cold fermentation.
It's 800 grams flour consisting of 600 gr Caputo Americana, 175 gr Mulino Marino Manitoba and 25 gr of Farro flour.
27.5 gr sea salt, 8 grams olive, 3.5 gr beer yeast and 565 ml water.
Adjustments next time will be 30 gr sea salt and 5 grams olive oil.
This pie had mozzarella, cherry tomatoes with a bit of olive oil and dried Sicilian oregano-- very small amount.
My new peel is working out AMAZINGLY. So good for the higher hydration doughs.

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Re: It's been too long! Pizza!

#1358 Post by Dennis Atick » June 22nd, 2020, 1:13 pm

Mike- Those pizzas look great. Yum. I am going to need to fire up the ooni this week. Been craving pizza.
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Re: It's been too long! Pizza!

#1359 Post by T. Altmayer » June 22nd, 2020, 9:41 pm

Made a sausage and jalapeño pizza this weekend to go with the traditional Margherita, good stuff.

Got the BGE to 600 degrees and seemed to be a happy middle ground. I used 00 flour with 70% hydration with a 24 hour fermentation. May start playing with mixing in a small percentage of bread flour to see what difference that makes. May also use a bit more salt.
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Re: It's been too long! Pizza!

#1360 Post by Milton Hudson » June 25th, 2020, 6:50 am

Sourdough Pizzas from last night. 550 oven on a stone. Flour was just regular KA unbleached AP, overnight balled and rest.
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Conecuh, Pepperoni, Mushroom
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Lobster, Bacon, Lemon Garlic Beurre Blanc
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Brie, Mushroom, Arugula, Balsamic Fig Glaze
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Conecuh, Pepperoni, Purple Onion

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Re: It's been too long! Pizza!

#1361 Post by Bud Insalata » June 25th, 2020, 9:41 am

Father's Day from a very hot wood/gas Earthstone oven
Smokes Salmon over dill creme fraiche .JPG
Smoked Salmon over dill creme fraiche
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Shrimp and asparagus over artichoke paste.JPG
Shrimp and asparagus over artichoke paste
Shitake over truffle paste and truffle cheese.JPG
Shitake over truffle paste and truffle cheese
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Roasted tomato with taleggio

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Re: It's been too long! Pizza!

#1362 Post by K_F_o_l_e_y » June 26th, 2020, 10:53 am

Bud Insalata wrote:
June 25th, 2020, 9:41 am
Father's Day from a very hot wood/gas Earthstone ovenSmokes Salmon over dill creme fraiche .JPG
Do you deliver?
Cheers,
/<evin


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~ Boëthius, in Consolation of Philosophy

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Re: It's been too long! Pizza!

#1363 Post by Bud Insalata » June 26th, 2020, 12:31 pm

K_F_o_l_e_y wrote:
June 26th, 2020, 10:53 am
Bud Insalata wrote:
June 25th, 2020, 9:41 am
Father's Day from a very hot wood/gas Earthstone ovenSmokes Salmon over dill creme fraiche .JPG
Do you deliver?
Yes Sir,
5 feet from the oven door to the table.

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Re: It's been too long! Pizza!

#1364 Post by MitchTallan » June 26th, 2020, 3:09 pm

Why is this thread still going strong?
When I think of pizza I think of the single easiest and most amorphous dish known to mankind, followed closely by breakfast hash.
Chicago style, super thin and crispy, NYC wood fired oven, hell it is pretty bloody hard to make a bad pizza.
A little known musician by the name of Tim Easton once wrote a song that reminds me of this thread;
A pack of dull monkeys could write circles around
That fourth grade, mumbly slang
Stream of consciousness, jive that you call a song
Is that going to be your story?
Now I don't mean to make any enemies, I don't mean to play the provocateur, but I will call bull-crap on banality and well, bull crap.

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Re: It's been too long! Pizza!

#1365 Post by Kenny H » June 26th, 2020, 3:23 pm

MitchTallan wrote:
June 26th, 2020, 3:09 pm
Why is this thread still going strong?
When I think of pizza I think of the single easiest and most amorphous dish known to mankind, followed closely by breakfast hash.
Chicago style, super thin and crispy, NYC wood fired oven, hell it is pretty bloody hard to make a bad pizza.
A little known musician by the name of Tim Easton once wrote a song that reminds me of this thread;
A pack of dull monkeys could write circles around
That fourth grade, mumbly slang
Stream of consciousness, jive that you call a song
Is that going to be your story?
Now I don't mean to make any enemies, I don't mean to play the provocateur, but I will call bull-crap on banality and well, bull crap.
Wut?

The japanese spend years learning to make sushi rice so piss off.
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Re: It's been too long! Pizza!

#1366 Post by Bill Ackerman » June 26th, 2020, 3:29 pm

Add wine is just decayed grape juice - different grapes from different locales. Plenty of people feel it is pretty bloody hard to make a good wine. Plenty of people feel it is hard to make great pizza.

De gustibus non est disputandum
Last edited by Bill Ackerman on June 27th, 2020, 8:07 am, edited 1 time in total.

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Re: It's been too long! Pizza!

#1367 Post by mike pobega » June 27th, 2020, 4:29 am

Pizza as an edible art form.
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Re: It's been too long! Pizza!

#1368 Post by mike pobega » June 27th, 2020, 4:30 am

In any form...
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Re: It's been too long! Pizza!

#1369 Post by K_F_o_l_e_y » June 27th, 2020, 5:38 am

I wish I could make a pizza as pretty as this (and get that "slap" down):

Cheers,
/<evin


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Re: It's been too long! Pizza!

#1370 Post by Michae1 P0wers » June 27th, 2020, 7:52 am

MitchTallan wrote:
June 26th, 2020, 3:09 pm
Why is this thread still going strong?
When I think of pizza I think of the single easiest and most amorphous dish known to mankind, followed closely by breakfast hash.
Chicago style, super thin and crispy, NYC wood fired oven, hell it is pretty bloody hard to make a bad pizza.
A little known musician by the name of Tim Easton once wrote a song that reminds me of this thread;
A pack of dull monkeys could write circles around
That fourth grade, mumbly slang
Stream of consciousness, jive that you call a song
Is that going to be your story?
Now I don't mean to make any enemies, I don't mean to play the provocateur, but I will call bull-crap on banality and well, bull crap.
Yet there is a vast sea of terrible pizza out there, and comparatively very little that is great. Despite the well-known comparison, bad pizza really isn't worth the time. Like wine, the baseline may be acceptable in a pinch, but the ceiling is so much higher. In any case, if you can't wrap your head around why so many people here find this worthwhile you could as easily ignore it as criticize. If your purpose in this isn't trolling, then I struggle to see what it is.

It also doesn't do much for your credibility to mention "Chicago style" in a pizza thread. There might be a casserole thread where you could direct your question though.

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Re: It's been too long! Pizza!

#1371 Post by K_F_o_l_e_y » June 27th, 2020, 9:24 am

Michae1 P0wers wrote:
June 27th, 2020, 7:52 am
There might be a casserole thread where you could direct your question though.
Someone clearly need to research the actual definition of "casserole". [snort.gif]

However, I do agree with you that 99.9% of pizza in the US is either boring and/or just downright bad, much of it NY style, so thanks for that NYC, you singlehandedly ruined pizza. Although I grew up on something called "Sir Pizza" in Michigan, which was far worse than you can possibly imagine (Michigan, specifically Detroit, also deserves some credit for ruining pizzas, although they have been making up for it recently).

2 best pizzas I've ever had were in Philly, Beddia and Tacconelli’s. That tomato pie with anchovies that you had to wait 3hrs in line in 90° sun for at the old Beddia was just mind-blowing. I'd give up Chicago and Neapolitan if I could have one of those every week.
Cheers,
/<evin


"Ah! Dull-witted mortal, if Fortune stands still, she is no longer Fortune."
~ Boëthius, in Consolation of Philosophy

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Re: It's been too long! Pizza!

#1372 Post by mike pobega » June 27th, 2020, 2:58 pm

For anyone who is interested, there is actually a whole forum devoted to something people love to do: make, eat, share and ENJOY pizza at a higher level. Seems familiar?

A great resource.

https://www.pizzamaking.com/forum/index.php

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Re: It's been too long! Pizza!

#1373 Post by Bud Insalata » June 27th, 2020, 7:54 pm

MitchTallan wrote:
June 26th, 2020, 3:09 pm
Why is this thread still going strong?
When I think of pizza I think of the single easiest and most amorphous dish known to mankind, followed closely by breakfast hash.
Chicago style, super thin and crispy, NYC wood fired oven, hell it is pretty bloody hard to make a bad pizza.
A little known musician by the name of Tim Easton once wrote a song that reminds me of this thread;
A pack of dull monkeys could write circles around
That fourth grade, mumbly slang
Stream of consciousness, jive that you call a song
Is that going to be your story?
Now I don't mean to make any enemies, I don't mean to play the provocateur, but I will call bull-crap on banality and well, bull crap.
And this the wine I make for comfort when confronted with the banality of my pizza....and my own existence.
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Voluptas 2017 Cab Franc.jpg

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Re: It's been too long! Pizza!

#1374 Post by mike pobega » June 30th, 2020, 3:46 pm

Can't stop. Won't stop.
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Re: It's been too long! Pizza!

#1375 Post by Kenny H » July 1st, 2020, 6:20 am

That looks fantastic!
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Re: It's been too long! Pizza!

#1376 Post by Marshall Manning » July 1st, 2020, 8:13 am

Dammit, I need to start making my own dough. Any good recipes that give a firmer, but airy dough? The store-bought dough I've been using is pretty good, but doesn't have quite enough "lift" and chew. I use a granite slab on a gas grill and it works really nicely, I just need a slightly better crust.
IMG_0556.jpg
IMG_0555.jpg
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Re: It's been too long! Pizza!

#1377 Post by mike pobega » July 1st, 2020, 10:13 am

Marshall Manning wrote:
July 1st, 2020, 8:13 am
Dammit, I need to start making my own dough. Any good recipes that give a firmer, but airy dough? The store-bought dough I've been using is pretty good, but doesn't have quite enough "lift" and chew. I use a granite slab on a gas grill and it works really nicely, I just need a slightly better crust.

IMG_0556.jpgIMG_0555.jpg

PM me if you'd like some ideas.

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Re: It's been too long! Pizza!

#1378 Post by Kenny H » July 1st, 2020, 11:05 am

mike pobega wrote:
June 30th, 2020, 3:46 pm
Can't stop. Won't stop.
Also, need a crumb shot of this particular dough. It is interestingly different in shape and spotting from a sourdough.
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Re: It's been too long! Pizza!

#1379 Post by K_F_o_l_e_y » July 1st, 2020, 2:31 pm

Spicy San Marzano sauce, smoked ham, fresh Colombian buffalo mozzarella, arugula, black pepper, EVOO

6 hr rt ferment, 36 hr cold ferment, 2.5 min bake at 700°F deck/750°F dome in Pizzaiolo
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Cheers,
/<evin


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Re: It's been too long! Pizza!

#1380 Post by Brian Tuite » July 1st, 2020, 7:59 pm

Made the dough last night, 10hr room
Temp ferment, 10 hr cold ferment.

First one is Tomato paste/oregano/EVOO, Mushrooms, Burrata, Pancetta, sliced garlic.
6367E54E-B52A-415A-BFDA-B4E3BCE555B5.jpeg
Forgot to pic #2, just buratta, basil, tomato paste/oregano/sliced garlic.

Lastly # 1 plus pepperoni, EVOO and grated Parmesan.
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Making another batch of dough tonight and will cold ferment 72+hrs and use 00 Caputo blend instead of 100% all purpose. Using about 2% sourdough starter for leavening.
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Re: It's been too long! Pizza!

#1381 Post by Milton Hudson » July 3rd, 2020, 9:09 am

mj120n+XQ7GZcUopWgRw1Q.jpg
Breakfast pizza
Salsa, mixed cheese, Jalopeno, Conecuh sausage and egg.

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Re: It's been too long! Pizza!

#1382 Post by Bryce K » July 3rd, 2020, 8:47 pm

The dough was largely white whole wheat flour and after bulk fermentation (using a natural starter), chilled in the fridge for five days until tonight. Excellent taste.
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Re: It's been too long! Pizza!

#1383 Post by mike pobega » July 4th, 2020, 3:43 am

There are some talented home Pizzaiolas here.

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Re: It's been too long! Pizza!

#1384 Post by Milton Hudson » July 6th, 2020, 6:49 am

Sourdough, KA AP, 5% Semolina, Balled and rested for 3 days, didn't let it warm up much, just stretched and threw the toppings on and in a 550 oven.

Conecuh, campari tomatoes, mozz and basil
XymapKpbR1COu4qhMm4YtA.jpg
Brie, spinach, garlic lemon beurre blanc, shaved Parmesan and during the last 2 minutes prosciutto (domestic)
jvG0zc5HR+ymnw0rkQpCSA.jpg

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Re: It's been too long! Pizza!

#1385 Post by K_F_o_l_e_y » July 6th, 2020, 9:57 am

AT THE RISK OF BEING BANNED: Cauliflower crust pizza

Was asked to make a keto pizza, so here it is. Reminded me more of a giant latke than a pizza, but it was still tasty and those who ate it were so happy to have their first "pizza" in months!
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Re: It's been too long! Pizza!

#1386 Post by Brian Tuite » July 6th, 2020, 10:47 am

Last night. SourDough with Caputo 00 was an ambient ferment of 18hrs and cold ferment of 4 days. Had great sour flavor.
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Re: It's been too long! Pizza!

#1387 Post by Brian Tuite » July 7th, 2020, 6:54 am

I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough?
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Re: It's been too long! Pizza!

#1388 Post by Mel Hill » July 7th, 2020, 7:28 am

I've had no problem with a wood peel and around a teaspoon of corn meal. I spread it around and them keep my pizza crust moving (as in a couple of shakes of the peel) while building the pizza. If a section stops moving, I lift it up and add more corn meal. Made a couple of pies last night and cooked on the weber gas grill with a pizza stone. with all the gas jets working the surface temp of the stone was 650+ and the bottoms were burning before the top browned. Five minutes was too long! Next time I want to use the gasser, I'm going to use only the two outside burners and check in on the pie at 3.5 min. and have the broiler at the ready for the top.
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Re: It's been too long! Pizza!

#1389 Post by Marshall Manning » July 7th, 2020, 10:47 am

Mel Hill wrote:
July 7th, 2020, 7:28 am
Next time I want to use the gasser, I'm going to use only the two outside burners and check in on the pie at 3.5 min. and have the broiler at the ready for the top.
Mel, I used a 1" thick granite slab to cook the pizza on, and have the two inside burners on low and the two outside burners about 3/4 up. The internal temp gets to be around 450, but the dough I'm using gets too dark if I have it above that. I'm going to try making my own dough soon.
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Re: It's been too long! Pizza!

#1390 Post by K_F_o_l_e_y » July 7th, 2020, 11:34 am

Brian Tuite wrote:
July 7th, 2020, 6:54 am
I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough?
Generally, sticking (more to less): metal peel>slotted metal peel/smooth wood peel>rough wood peel.

You might give rice flour a try (doesn't form gluten when wet).

That said, I use a plain metal peel & Caputo flour (not malted so doesn't burn as quickly in a high temp oven).
Last edited by K_F_o_l_e_y on July 7th, 2020, 11:41 am, edited 4 times in total.
Cheers,
/<evin


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Re: It's been too long! Pizza!

#1391 Post by Brian Tuite » July 7th, 2020, 11:36 am

K_F_o_l_e_y wrote:
July 7th, 2020, 11:34 am
Brian Tuite wrote:
July 7th, 2020, 6:54 am
I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough?
Generally, sticking (more to less): metal peel>slotted metal peel>smooth wood peel>rough wood peel.

You might give rice flour a try.

That said, I use a metal peel & Caputo flour (doesn't burn as easily).
I don’t like a layer of flour stuck to the bottom of my crust. Get’s all over me when I eat it. The Cornmeal burns on the stone.
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

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Bill Ackerman
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Re: It's been too long! Pizza!

#1392 Post by Bill Ackerman » July 7th, 2020, 12:01 pm

Brian Tuite wrote:
July 7th, 2020, 6:54 am
I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough?
If your dough is too sticky, you may have a dough management issue. One of the effects of fermentation/proofing/shaping is for the flour to absorb moisture and to bind up excess moisture in the gluten structure - resulting in a less sticky dough. The pros use all manner of metal and wooden peels with little, if any, bench flour. Don't blame the peel for mistakes you might be making earlier in the process.

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Brian Tuite
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Re: It's been too long! Pizza!

#1393 Post by Brian Tuite » July 7th, 2020, 12:59 pm

Bill Ackerman wrote:
July 7th, 2020, 12:01 pm
Brian Tuite wrote:
July 7th, 2020, 6:54 am
I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough?
If your dough is too sticky, you may have a dough management issue. One of the effects of fermentation/proofing/shaping is for the flour to absorb moisture and to bind up excess moisture in the gluten structure - resulting in a less sticky dough. The pros use all manner of metal and wooden peels with little, if any, bench flour. Don't blame the peel for mistakes you might be making earlier in the process.
63% hydration, it’s really not sticky but once it sits on the peel for a minute or so getting topped it tends to always stick in one spot or another and if 1”sq doesn’t move neither will the rest of the pie. Thus my question.
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

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Bill Ackerman
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Location: Santa Fe, NM

Re: It's been too long! Pizza!

#1394 Post by Bill Ackerman » July 7th, 2020, 1:03 pm

Brian Tuite wrote:
July 7th, 2020, 12:59 pm
Bill Ackerman wrote:
July 7th, 2020, 12:01 pm
Brian Tuite wrote:
July 7th, 2020, 6:54 am
I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough?
If your dough is too sticky, you may have a dough management issue. One of the effects of fermentation/proofing/shaping is for the flour to absorb moisture and to bind up excess moisture in the gluten structure - resulting in a less sticky dough. The pros use all manner of metal and wooden peels with little, if any, bench flour. Don't blame the peel for mistakes you might be making earlier in the process.
63% hydration, it’s really not sticky but once it sits on the peel for a minute or so getting topped it tends to always stick in one spot or another and if 1”sq doesn’t move neither will the rest of the pie. Thus my question.
I have two peels - 1) building peel for stretching/topping the pizza and 2) a loading peel. My pizzas would probably stick too if I used a single peel.

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Bill Ackerman
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Re: It's been too long! Pizza!

#1395 Post by Bill Ackerman » July 7th, 2020, 1:34 pm

Here's a little video I made showing a 70%+ dough and the peels I sometimes use:


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Re: It's been too long! Pizza!

#1396 Post by Milton Hudson » July 7th, 2020, 2:03 pm

Brian Tuite wrote:
July 7th, 2020, 12:59 pm
Bill Ackerman wrote:
July 7th, 2020, 12:01 pm
Brian Tuite wrote:
July 7th, 2020, 6:54 am
I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough?
If your dough is too sticky, you may have a dough management issue. One of the effects of fermentation/proofing/shaping is for the flour to absorb moisture and to bind up excess moisture in the gluten structure - resulting in a less sticky dough. The pros use all manner of metal and wooden peels with little, if any, bench flour. Don't blame the peel for mistakes you might be making earlier in the process.
63% hydration, it’s really not sticky but once it sits on the peel for a minute or so getting topped it tends to always stick in one spot or another and if 1”sq doesn’t move neither will the rest of the pie. Thus my question.
When i first started making pizzas they stuck so badly that i just stopped making them. I have finally gotten over the sticking problem, primarily by working fast, one pie at a time. Continually shaking the dough as i build the pizza and if a spot sticks a little more flour. But i really work on not using much flour on the peel. Overloading the dough is the other culprit. I really tended to pile on the topping, which is death to the thin crust pizzas that we prefer. I don't care for the whole cornmeal thing at all. I might use a little semolina, but try avoid if possible.

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Brian Tuite
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Re: It's been too long! Pizza!

#1397 Post by Brian Tuite » July 7th, 2020, 4:50 pm

Bill Ackerman wrote:
July 7th, 2020, 1:03 pm
Brian Tuite wrote:
July 7th, 2020, 12:59 pm
Bill Ackerman wrote:
July 7th, 2020, 12:01 pm


If your dough is too sticky, you may have a dough management issue. One of the effects of fermentation/proofing/shaping is for the flour to absorb moisture and to bind up excess moisture in the gluten structure - resulting in a less sticky dough. The pros use all manner of metal and wooden peels with little, if any, bench flour. Don't blame the peel for mistakes you might be making earlier in the process.
63% hydration, it’s really not sticky but once it sits on the peel for a minute or so getting topped it tends to always stick in one spot or another and if 1”sq doesn’t move neither will the rest of the pie. Thus my question.
I have two peels - 1) building peel for stretching/topping the pizza and 2) a loading peel. My pizzas would probably stick too if I used a single peel.
I’ve never tried to run a peel under a loaded pizza before. Figured that would ruin it.
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

2020 WOTY Candidates

- 2018 Once & Future Old Hill Ranch

mike pobega
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Re: It's been too long! Pizza!

#1398 Post by mike pobega » July 7th, 2020, 5:31 pm

Brian Tuite wrote:
July 7th, 2020, 6:54 am
I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough?

I use this and LOVE it.
I build on this peel and need not rush at all. One day I went out and the Weber had run out of fuel. I put the peel down with pizza still on it while I loaded another tank. 4-5 minutes maybe. The pizza rolled right off and this was a 70% hydration dough.
100% success 100% of the time. Pizza stays perfectly shaped. I have wood peels, metal peels perforated peels in multiple sizes, this one is la Schnizzle. I can't recommend it more than this. Awesome.

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Re: It's been too long! Pizza!

#1399 Post by mike pobega » July 7th, 2020, 5:42 pm

One more thing, I got this one the day before the Super Peel and have not even taken it out of the package yet. That's about 4.5 weeks ago. This was going to solve all my sticking problems. lol

https://www.webstaurantstore.com/gi-met ... 2RF60.html

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Bill Ackerman
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Re: It's been too long! Pizza!

#1400 Post by Bill Ackerman » July 7th, 2020, 6:13 pm

I had the cloth on a Superpeel ignite into flames once in my WFO. Use with care near a live fire.

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