In the oven, depending on which dough recipe I’m using, I’ll either use plain flour or parchment paper which I pull after ~1 min if the dough is particularly higher hydration.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I use a dusting of semolina, which I keep on hand to use as part of my pizza dough recipe. In a pinch, cornmeal would work in much the same way on a peel or pan.
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
I used to also use cornmeal to assist in getting the dough into the oven/cooker/smoker, but discovered masa harina does the same job without the texture issue. I wasn't a big fan of the noticeable cornmeal graininess on the bottom of the crust. Masa harina is not at all noticeable and works just as effectively.
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