Rowley010
Assistant Cook
Ok so after previously posting about me not being able to get my dough consistency right, it was either too dry or too wet, I finally mastered it.
My next problem was that all my pizzas weren't cooking properly. Something was either over done or underdone, but I couldn't get all the elements to cook right. So today I went out and purchased a pizza stone.
So I made a dough, and from the consistency of it, it was the best dough I've ever made. I rolled it out whilst my stone was in the oven heating up, then I put my toppings in. Next thing I try to move the pizza from the side to the stone and the thing just collapses all over the place, giving me something beyond repair that all had to go in the bin.
What have I done wrong? Before anyone says it, yes I floured my surface before rolling out. It felt like it stuck a little bit but I didn't want to add too much flour to the surface as the dough seemed so perfect already.
Obviously I know that in a proper pizzeria they have large shovels to move the pizza from a to b. Is this what I need to stop this happening or is there anything else I can do?
I thought about removing the stone, putting the dough base straight on it and then adding my toppings. But surely the base will then get over done as its started cooking before anything else?
Help please, because I'd bought very nice expensive Parmesan cheese and mozzarella and the full works which is now all in the bin due to it collapsing into a big mess. I can't afford to make that mistake again!
My next problem was that all my pizzas weren't cooking properly. Something was either over done or underdone, but I couldn't get all the elements to cook right. So today I went out and purchased a pizza stone.
So I made a dough, and from the consistency of it, it was the best dough I've ever made. I rolled it out whilst my stone was in the oven heating up, then I put my toppings in. Next thing I try to move the pizza from the side to the stone and the thing just collapses all over the place, giving me something beyond repair that all had to go in the bin.
What have I done wrong? Before anyone says it, yes I floured my surface before rolling out. It felt like it stuck a little bit but I didn't want to add too much flour to the surface as the dough seemed so perfect already.
Obviously I know that in a proper pizzeria they have large shovels to move the pizza from a to b. Is this what I need to stop this happening or is there anything else I can do?
I thought about removing the stone, putting the dough base straight on it and then adding my toppings. But surely the base will then get over done as its started cooking before anything else?
Help please, because I'd bought very nice expensive Parmesan cheese and mozzarella and the full works which is now all in the bin due to it collapsing into a big mess. I can't afford to make that mistake again!