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Makin' pizza video from the guys at Baking Steel
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Charter Member
- Dec 2014
- 210
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Backwoods Party
22" WSM
Napoleon Apollo
Weber Performer
Weber Kettle
Weber Go-Anywhere Charcoal grill (the rectangular one)
Rock's Stoker
BBQ Guru DigiQ II
Thermoworks TW8060 plus a variety of probes
Thermoworks Combo Thermapen
Weber rotisserie
Smokenator
Pizza Grill Stone
Thanks, another good video. I've always used polenta or parchment paper to prevent sticking, but his semolina/flour blend is worth considering.
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I like their 72-hour pizza dough and technique for folding the dough to make a dough ball. I've been using a combination of rice flour and corn meal to keep my pizza from sticking on the wooden peal that I use to launch my pizza into the oven. The rice flour seems to be like miniature ball bearing much smaller than the corn meal. While building the pizza on the peal I shake it btwn each ingredient I add. I don't let the dough sit on the wooden peak for very long without giving it a shake. This helps prevent the dough from sticking on the peal.
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