Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

issues with dough

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    issues with dough

    So I use a Ken Fornish dough and follow the recipe to a T. However even with corn meal it sticks to my wood peel any ideas or suggestions

    #2
    You can't let it sit - ya gotta shake the peel frequently to keep it from sticking.

    Also, what % hydration is your dough? It could be too wet. If it sticks to your hands, it's probably gonna stick to the peel.

    It would help to know which recipe you are using too.

    Comment


      #3
      its 70% water. 500 grams 00 flour with a 24 to 48 hr fermentation. then divide it into 5 pies

      i know its highly hydrsted but suppose to be able to take the height to make Napolitan pizze

      Comment


        #4
        A little less hydration may help. What temp stone are you cooking on? The higher the temp, the less hydration you can get away with. But also…

        I work the dough out on a board, then transfer to the floured peel and shake every 10 seconds or so while adding the toppings. If it sticks to the peel you can peel back the dough and toss more flour/cornmeal under the sticky spot. Just keep shaking and checking that it is loose on the peel while you build it.

        Comment


          #5
          Rice flour. It won’t stick

          Comment


            #6
            If you aren’t, try creating your pizza on another surface and then slide it onto the peel and then straight into the oven. I also prefer Semolina over corn meal.

            Comment


            • shify
              shify commented
              Editing a comment
              Yup. Stretch and top the pizza and then pull it onto a floured peel and transfer to the oven as quick as possible.
              A 70% hydration dough is going to be hard to handle either way. The other thing that works well is to stretch and top on parchment paper and launch onto the stone with the parchment. After 1-2 min the parchment will slide right out

            #7
            you can always add a piece of parchment paper. For me, I use semolina flour, and shape it on the peel, flipping back and forth, when I have the shape and elasticity has given in to me, I will do a pre bake to get the crust some structure, not super long time, but, then I load it and slide it back in. I never have problems if I give them a couple minute pre bake on the higher rack.

            Comment


              #8
              I just lightly flour the peel. I don’t care for cornmeal ends up all over the place and end up with same result with the flour. I had some pretty sticky dough out of the proofing bin but once you flour and shape it, it’s fine. I also shape on a floured board and transfer to the peel, dress the pizza and right into the oven. Hope this helps you.

              Comment


                #9
                thanks for the advice. this js a great ppace goe help

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                 

                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.


                Finally, A Great Portable Pellet Smoker


                Green Mountain’s portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                Click here to read our detailed review and to order


                Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order


                The Good-One Is A Superb Grill And A Superb Smoker All In One


                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read ourcomplete review



                Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                Click here to see our list of Gold Medal Gifts


                The Cool Kettle With The Hinged Hood We Always Wanted


                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special


                Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                Click here to read our detailedreview