What are you been cooking today

[goldfish]

Oohh goodness this pizza business sounds hard

H

Don't think it's hard, Hally... Guess its just like anything else... You just get better the more to do and learn. Doubt if I could ever produce bread and other thing you do so beautifully....

[Mama Fergie]

True GF. Every new appliance takes time getting used to and we improve each time we use it.
Well usually 

[Emme]

Hally, those carrot muffins look wonderful  

Pizza looks great GF  are you using the black pizza oven?  If so, I usually preheat it on 1½ until the light goes out, then put pizza in and turn it up to 3 .  I sprinkle the paddles with semolina and found that helps with the sticking.  

Marie

[Persistenttiger]

Brown rice and veggies in the tmx and some red curry chicken on the stove top. Only had drumsticks left in the freezer so that's what I'm using, lol! There prob won't be enough for me so I'll just have some canned tuna with the rice and veg. I don't mind.

[goldfish]

Hi Marie.. Yes it's the black pizza oven. Thanks for the tips.  I 'll try the semolina. Do you use the two metal paddles to get the pizza into the oven?  I found that these were great for getting the pizza out.......in was a different story!!

[goldfish]

There prob won't be enough for me so I'll just have some canned tuna with the rice and veg. I don't mind.

I found I ended up doing similar PT... At least get a taste of the chicken. Maybe "share" the tuna ?? 

[Delightful Den]

GF I always preheat my pizza stones. I use polenta or flour on the counter surface/metal peal to get the pizza on and off the peal before it is cooked.  Practice with pizzas that have fewer toppings until it starts to get easy. Pizzas with a lot of toppings are alwasy a bit more difficult to get onto and off of the slide before they are cooked.

[Emme]

GF mine only came with the wooden paddles, I believe later ones are different.  I also have what I would describe as a large egg slice which I use to lift the pizza out and also move the pizza once it has started to cook, that way it does not stick on the stone and if one side is cooking more than the other I can move it around.  Hope that makes sense.

Marie

[goldfish]

Thanks DD-.appreciate all the advice I can get! . Will do that. It does make sense to keep things as simple as possible at first. Must admit that didn't occur to me but after today I understand perfectly!!

[goldfish]

Marie.. I know exactly what you mean! I actually have one of those that I used for lifting larger round cakes... Completely forgot about it for pizzas (which is probably its intended purpose!). Thanks for that!!

[cookie1]

I cook them on a preheated stone. The semolina is good too.

[deedub]

Reading all your tips about pizzas with interest while waiting on the delivery of my pizza oven! Semolina on the shopping list, thanks!

[Amy :-)]

Well I just cooked some pita bread pizzas on oven trays in my normal oven. They turned out pretty good

[Halex]

I often put semolina on the pizza stone, had one in sydney & we loved it

[jo_nz]

Just made baguettes


And about to make bikkies with DD while it's just her and me