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Old 12-03-2012, 10:04 AM   #1
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Getting fresh pizza onto the stone

Hi,

haven't been here for a long time, too long, and I hope you're all doing OK.

Really got back into cooking in a big way a few months ago and brought some really nifty tools.

Anyway, I bought a pizza stone a month or so ago and really love it, but until today I'd only used it for supermarket pizzas, to which I added a lot of stuff.

After deciding to try it with a homemade base I did have the aforethought to go out and buy one of the big spatulas and in this case it's a wooden one that I pre-oiled.

So today, the oven was hot and the pizza was sitting on the counter top with all its toppings, and the first problem I had was getting it intact onto the spatula and that wasn't too difficult, but getting it onto the pizza stone was really difficult and it took two of us to do it.

So the question is,

"How do you move a fresh pizza from the spatula onto the hot stone without shooting all of the toppings all over the bottom of the oven?

Thanks for any advice,

Michael

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Old 12-03-2012, 11:03 AM   #2
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Frist of all never put oil or season a pizza peel. You want it dry. Wash it off with hot soapy water and always dry anything made of wood at once. To slide your pizza off the peel, sprinkle it with corn meal or semolina.
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Old 12-03-2012, 11:15 AM   #3
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Dust the work surface with corn meal when you place the dough on it before adding ingredients. Enough corn meal should adhere to the dough to allow the peel to slide easily.

Making up the pizza on parchment paper and sending the paper into the oven with it also work fine.

But I use a perforated pizza pan, actually one made for Pizza Hut that I found a bunch of brand new at a metal recycle yard, and I stretch the dough on that pan.
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Old 12-03-2012, 11:28 AM   #4
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Thank you GLC and salt and pepper! ;-)

Seems like corn meal will be on my list.

Jamie Oliver (the world's richest chef - $250,000.00) has a pizza recipe which uses..

• 1kg strong white bread flour or Tipo ‘00’ flour
or 800g strong white bread flour or Tipo ‘00’ flour, plus 200g finely ground semolina flour
• 1 level tablespoon fine sea salt
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 4 tablespoons extra virgin olive oil
• 650ml lukewarm water

Interesting perhaps that he adds the semolina flour.

Lucky you GLX

Michael
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Old 12-03-2012, 11:32 AM   #5
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just saw this gadget for the first time!

http://i47.tinypic.com/300yyzd.jpg
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Old 12-03-2012, 11:51 AM   #6
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Buy a pizza peel

Ooops sorry didnt get the "big spatula" reference.

Yes wash the oil off and use cornmeal
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Old 12-03-2012, 11:59 AM   #7
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Build the pizza on the peel, be sure to use cornmeal on the peel before you lay out the crust. As you build, gently shake the peel to be sure the dough remains loose and will slide.
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Old 12-03-2012, 12:09 PM   #8
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I find it easiest to build the pizza on a piece of parchment paper and slide the whole thing onto the stone. I also use the back of a baking sheet instead of a wooden pizza peel. Works fine and I have one less thing to store
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Old 12-03-2012, 12:15 PM   #9
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Quote:
Originally Posted by GotGarlic View Post
I find it easiest to build the pizza on a piece of parchment paper and slide the whole thing onto the stone. I also use the back of a baking sheet instead of a wooden pizza peel. Works fine and I have one less thing to store
Thanks, I'll give that a try too.

Do you remove the paper once the pizza is on the stone?

I ask because I wonder if it might not stop the stone sucking up the moisture.

Michael
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Old 12-03-2012, 12:51 PM   #10
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I also use a wood pizza peal with cornmeal on it to aid the sliding onto the hot stone, with only limited success. I pile so much stuff onto the crust that often some of the goodies ended up on the bottom of the oven. I discovered if I made a foil collar for the back of the stone before heating the stone, that the problem was solved.
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