I think I nailed it this time. This is a dough that fermented overnight and I put everything bagel seasoning on the crust before baking with whole milk mozzarella. This was the best pizza I've ever made so far.
What did you cook or eat today (October 2022)?
- Thread starter Morning Glory
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It looks good and I love the puffy crust.I really dislike thin pizzas where the filling reaches the edges.
It's a pain in the ass getting it off the peel, even when I put down flour or cornmeal, I have to shake it and it moves all the toppings and the shape of the dough.
What I do now is shape the dough on parchment paper, put the paper and all on the peel, and launch it onto the stone from that. After a few minutes on the stone, I reach back in there and give the paper a quick tug, like when a magician pulls the tablecloth off a fully-set table and leaves all the dishes in place.
The only bit to be careful about...that parchment paper is slick, and I've been in a hurry and let one fly right off the peel and onto the kitchen floor while on the way to the oven, and just the other day, I was in a hurry and launched it a little too aggressively, and it overshot the stone and slammed into the back of the oven and down onto the oven floor.
After a lot of failed launches, messing about with semolina, adding more flour (resulting in a very floury-tasting base) now I do something similar to you, but I use aluminium foil. I roll out my dough into a circle, then lift it onto the foil before adding the toppings before sliding the peel underneath. This then goes into my oven onto a Baking Steel pizza steel thing. The foil stays in there and because of its thinness I didn't detect any difference between this way and directly on the steel; works for me. Also makes cleaning easier.
I like this idea, A clever approach.
kaneohegirlinaz
Wannabe TV Chef
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For me, I roll out my pizza dough on a lightly floured board (my granite counter top), flip it over on to a wooden Pizza Peel that has been sprinkled lightly with cornmeal or semolina if I have any, before topping the crust with sauce, I shake it a bit to ensure that it has not stuck to the peel, spoon on the appropriate amount of sauce, and then shack again; carefully slide the crust onto a pre-heated Pizza Stone on the bottom rack of my Gas Oven set at its highest (550°F) cook for 2-3 minutes, carefully place any other toppings such as cheese, etc. and cook for another 2-3 minutes - DONE!
DH prefers a thick crust.
DH prefers a thick crust.
A hash of sweet potatoes and beets, topped with an egg, with a little fried bread on the side:
Ohhh yes, those look like fresh beets too. They are way different from that canned garbage. Frick, that looks good.
medtran49
Forum GOD!
Steamed shrimp with cocktail sauce, plus veges and dip (red bell pepper, broccoli, carrots and mushrooms) in bento boxes.
Most definitely!
Ohhhh, might that be an entry in the beer challenge?
