Pizzaguys - The definitive "Making pizza at home" thread (1 Viewer)

[blue42]

So have been attempting to get into this a bit with pretty mixed results including a couple disasters. I bought a pizza peel thinking that would help but wasn't able to slide the pizza off the peel so got a very mushed pizza. I did watch a video on flouring the peel but just wouldn't slide off. So I'm thinking next time either 1) have to put the dough on the pizza stone after preheating the stone and then add the sauce cheese and toppings on the stone or 2) Make two smaller pizzas instead of one big one, the pizza I made was prob close to 14 inches.

Anyone have any suggestions/tips?

Your peel is warm, the pizza is sitting on it too long, or a combo of both.

Make sure it is properly flowered - maybe mix in a bit of semolina to the flower on the bench, works a little like marbles in the flower.

And always give the pizza a gentle little wiggle on the peel before you launch it. That way you'll know it will slide with confidence.

 

[blue42]

So I'm thinking next time either 1) have to put the dough on the pizza stone after preheating the stone and then add the sauce cheese and toppings on the stone

whatever you do, do NOT do this

everything will cook unevenly

 

[jwb]

So have been attempting to get into this a bit with pretty mixed results including a couple disasters. I bought a pizza peel thinking that would help but wasn't able to slide the pizza off the peel so got a very mushed pizza. I did watch a video on flouring the peel but just wouldn't slide off. So I'm thinking next time either 1) have to put the dough on the pizza stone after preheating the stone and then add the sauce cheese and toppings on the stone or 2) Make two smaller pizzas instead of one big one, the pizza I made was prob close to 14 inches.

Anyone have any suggestions/tips?

Like others mentioned, corn meal is the key. And give it that little wiggle periodically as you build it to make sure it's still sliding around.

 

[blue42]

Full disclosure - I have done all of these things and screwed up numerous pizzas; it's only with experience and some knowledge of the basics that makes it work. There are so many little variables that come into play making it hard to isolate the one thing thing that makes to go wrong

And it sucks when it goes wrong - because there's usually a number of hungry people waiting on you for pizza

 

[nirad3]

Need to get in to this. Hooked up with an old colleague last night who recently had a heart attack so we ordered a cauliflower crust, pepperoni, and sausage from the local Woodstock's. Maybe it was the low expectation but I really liked it, a thin crust with a crispy-chewy consistency. $91 for two 14 inch pies though...

You in California? I subsisted on Woodstock's cheese bread in college.

 

[Navin Johnson]

Need to get in to this. Hooked up with an old colleague last night who recently had a heart attack so we ordered a cauliflower crust, pepperoni, and sausage from the local Woodstock's. Maybe it was the low expectation but I really liked it, a thin crust with a crispy-chewy consistency. $91 for two 14 inch pies though...

You in California? I subsisted on Woodstock's cheese bread in college.

Grew up in santa cruz County, in Munich now. We go back 3-6 weeks a year

 

[Cowboysfan8]

91 for two 14 inch pies though...

 

[Ron Swanson]

I would argue against the use of corn meal or semolina. While I agree that the mechanics work, the residual mini ball bearings on the crust are the calling card of an amateur and I find them off-putting. You won't find cornmeal used at any good pizzeria.

Adequate flour on the peel, the right consistency to the dough, and practice will solve the problem. And I know how frustrating it is. I've folded many pizzas off the peel into the oven and had many frustrating experiences. And the more infrequently you make pizza at home to harder it is to get it right each time. Those guys at the shop make it look easy because they do it every day. Pizza is a low food cost (relatively) but high skill food.

 

[SWC]

i made a screamin sicilian pepperoni stuffed cruster last night and it was fantastic take that to the bank brochachos

 

[the moops]

I would argue against the use of corn meal or semolina. While I agree that the mechanics work, the residual mini ball bearings on the crust are the calling card of an amateur and I find them off-putting. You won't find cornmeal used at any good pizzeria.

Agree with this. Hate cornmeal in particular on the underside of my pies.

 

[Wingnut]

I would argue against the use of corn meal or semolina. While I agree that the mechanics work, the residual mini ball bearings on the crust are the calling card of an amateur and I find them off-putting. You won't find cornmeal used at any good pizzeria.

Agree with this. Hate cornmeal in particular on the underside of my pies.

Me too. I hate corn meal and never use it for anything.

 

[CletiusMaximus]

I would argue against the use of corn meal or semolina. While I agree that the mechanics work, the residual mini ball bearings on the crust are the calling card of an amateur and I find them off-putting. You won't find cornmeal used at any good pizzeria.

Adequate flour on the peel, the right consistency to the dough, and practice will solve the problem. And I know how frustrating it is. I've folded many pizzas off the peel into the oven and had many frustrating experiences. And the more infrequently you make pizza at home to harder it is to get it right each time. Those guys at the shop make it look easy because they do it every day. Pizza is a low food cost (relatively) but high skill food.

It’s all about confidence. The dough senses fear.

 

[Tick]

Full disclosure - I have done all of these things and screwed up numerous pizzas; it's only with experience and some knowledge of the basics that makes it work. There are so many little variables that come into play making it hard to isolate the one thing thing that makes to go wrong

And it sucks when it goes wrong - because there's usually a number of hungry people waiting on you for pizza

Yeah, I had a disaster day with 10 people hovering, just couldn't launch - I think it was the humidity.

 

[Tick]

i made a screamin sicilian pepperoni stuffed cruster last night and it was fantastic take that to the bank brochachos

I've never even considered stuffing a crust. That just sounds scary. I do need to make some melted garlic butter to baste on sometime, though.

And I agree on corn meal - I want to get away from it because of the little balls (though I'm sure some chain uses them - I never knew what it was until now - maybe Papa John's?) but don't want to rock the boat. I'm over 90% on launches, only really had one disaster (still cooked it - like a little pizza boat). For now, I just scrape off the bottom when I remember.