I'm sure it is me but when I do pizza or calzone I have struggled getting said cook in and out of the oven, both the in the pizza oven for the Kettle and indoor oven. For both I'm using the stone. I flour the peel and stone but it has been a PIA. I saw a recipe (not followed) but the method was to place said bake on parchment paper. Slide the peel under it to put in and out. I did a calzone tonight and it worked. It was done indoors and I had no issue. I don't make this too often so I do not get a lot of reps. BTW my wife tasted what I cooked and asked if I would make her one Saturday. How could I say no, so I'll dig another dough from the freezer.
-
-
Back when I started making pizza, I had trouble launching dough off the peel and retaining the round shape without excessive amounts of flour. While this eliminated the sticking it made a mess and ended up tasting of raw flour. So I started using parchment paper. But I was'nt happy with the impact this had on the bottom crust. So I started removing the paper in the first minute of the bake. Win, Win for me. Easy launch, great crust.
Just watch the cook, parchment paper is 'usually' fire rated for 450, but I bake at 525 without issue. The paper is definitely extra crispy but does'nt catch fire. Nothing wrong with doing whatever it takes to make the Baker and his/her customer happy. Zza for the win.
-
And all along I thought that I was the only spazz who couldn't launch a pizza properly. Thanks for the ideas and tipsComment
-
I quick internet search found the following:
The Reason People Use Cornmeal on Pizza Stones
The main reason people use cornmeal on their pizza stone is to prevent the pizza from sticking.
Cornmeal is often used to dust pizza stones to protect the pizza from sticking by creating a protective layer between the crust and the stone. The reason cornmeal is used instead of just plain flour is that it’s coarser, making it easier to slide the pizza on and off the pizza stone.
Cornmeal is also pretty commonly used to prevent the pizza from sticking to the pizza peel.
Another reason you may want to add cornmeal is for the flavor and texture. Many people I’ve talked to enjoy the flavor the cornmeal adds to the pizza crust, and is one of the main reason they use it. What Kind of Cornmeal Do You Use for Pizza Stones?
As already mentioned, the reason cornmeal is used is the coarseness. That being said, coarser isn’t necessarily better. So if you’re using cornmeal for your pizza stone or pizza peel, I recommend going for medium coarseness. In my opinion the coarsest grinds adds too much texture to the pizza crust, that I’m personally not a huge fan of.
Comment
-
Do you make your own dough?
Or do you use store-bought frozen dough?Comment
-
We've been using the parchment paper trick for a while. I sometimes pull the paper out after the crust sets, but haven't noticed that doing so changes the crust that much. If the paper is trimmed so there is not much outside of the crust it does not catch fire in the short 2-3 minutes on the stone. I tried corn meal early on but got tired of the mess in the pizza oven. Plus it burned in the oven as well.Comment
-
I use the parchment paper trick as well, both in the oven and on the gasser. Works great. I haven’t had any issues with the bottom crust, but I’ve never tried removing the paper either, so I guess I can’t really comment on that. The paper gets pretty crispy, but I find that I can usually get 3 uses out of it before I have to pitch it.Comment
-
Here is the recipe I've been using. It works well as I can make 4 small portions. And it's pretty damn good.
https://amazingribs.com/tested-recip...recipe/#recipeComment
-
I found that if I left the paper in, the crust was softer/breadier not as crisp/crunchy. Guess its got something to do with drying the dough. Not a big deal, just making my mouth happy.Last edited by coupster; February 24, 2023, 09:30 PM.Comment
-
I dust with Semolina flour, works for me launching the pie.Comment
-
Damn. Wish I'd seen this thread yesterday...lol
my first attempt at pizza on the kettle became stromboli because the dough stuck to the peel..
was contemplating getting a wooden launch peel, but I think I'll give this parchment method a try firstComment
-
I thumbed through my 25-year-old copy of Raichlin's Barbecue Bible to look up my old favorite recipe for basic pizza dough. Sure enough, one of the ingredients is cornmeal. IIRC I just kneaded the dough on wax paper, held it in place on the dampened countertop, and then transferred it directly to an oiled grate on my Weber gasser. It always worked very well.Originally posted by bbqLuv View Post
Favorite toppings were simple; grilled slightly charred tomato slices, fontina cheese, and fresh basil. I need to find a paleo-friendly version of the dough recipe.
Here's the original recipe, although the online version calls for rye flour, the original called for whole wheat.
EDIT:
I was curious about whole wheat versus rye in the different versions of the same recipe. Taste difference:
Difference In Taste
The biggest difference between rye bread and whole wheat bread is their taste.
Rye bread is unique in that it has a more distinct flavor than other types of bread. This is due to its caraway content, which gives it a licorice-like taste.
Whole wheat bread, on the other hand, is more neutral and barely contains any flavor. Where whole wheat bread differs from white bread is its texture and softness. Whole wheat bread is known for being grainy and tougher than other types of bread– especially if it is made with 100% whole wheat flour.
Last edited by N227GB; April 10, 2023, 12:06 PM.Comment
Comment