Pizza dough disasters

[fundj&e]

NO DG you will burn ur self

roll it top it then slide it on the Pizza stone

[dede]

I shape the pizza on a floured board then lift it onto the stone from there, then add topping.
Fundj wouldn't the dough just stick?

[fundj&e]

dede Once you roll it place it on a floured peel then top it

it should just slide onto the stove thats is in the oven

if you have semolina flour use that to flour the peel it act like ball bearings

[dede]

I wii have to try that fundj, would make it easier. Thanks

[fundj&e]

you need to be qiuck dede if u leave it on the peel for to long it will stick thats when u will say that ****** I will ******* get her   

[dede]

. I just laughed out loud DS 5 asked what I was laughing at. I just said a crazy woman on the forum
I will try not to forget that info.

[Rogizoja]

I had my "road to Damascus" moment last weekend as far as pizza making goes and now I'm up and flying.

I'd tried to make pizza a couple of times in the past and got really peeved with toppings falling off the pizza as I tried to transfer it to the hot stone without burning myself - mess everywhere. I tried to use a peel/cardboard/semolina but with all the shaking to get it to transfer, even more toppings ended up scattered around the bottom of the oven and so gave up in disgust. 

Then I found the answer (sorry, can't remember where I saw it): Roll the pizza base on a piece of silicone paper (e.g. BakeOGlide) on a baking sheet. Then top/dress your pizza and simply slide it off the baking sheet onto the hot stone, silicone paper and all - "Seemples" as a certain Mr. Aleksandr Orlov would say

[CreamPuff63]

Roll the pizza base on a piece of silicone paper (e.g. BakeOGlide) on a baking sheet. Then top/dress your pizza and simply slide it off the baking sheet onto the hot stone, silicone paper and all - "Seemples" as a certain Mr. Aleksandr Orlov would say

Thats it - so simple this way. Take it off the pizza stone via the baking paper and slice. Voila! I also use baking paper similarly when I transfer a cobb loaf after proving and place  onto the pizza stone into the oven. Baking paper is your friend in the kitchen.

[goldfish]

Not TMX  but good to read nonetheless   Was googling something else and came across this . . . and it's free!!

http://www.pizzahomechef.com/free-pizza-ebook

[DizzyGirl]

Omg talk about a dilemma LOL. Thank god for dede and fundj or DH would be driving me to a&e tonight with burns.
Might try the baking paper trick.
Watch the oops section tonight as I am sure I will be posting pics LOL

[mboosh]

Have very quick question re Narelle's thin and crispy pizza. Do you need to let it rest before rolling? Her recipe goes straight from mixing to rolling out - no proving?

Thanks

[dede]

Mboosh I always let it rise while I prepare the fillings, then I knead it some more, tip it out on a floured board and knead a bit more. Then I will let it rest for 5 minutes to make it easier to roll out. Otherwise it keeps springing back.

[mboosh]

Thanks Dede. Am rightin the middle of making it so your quick reply has saved me!

[dede]

Glad to hear mboosh. Good timing then

[fundj&e]

in the restaurant we mix today for tomorrow. not sure if this is true, the old italian ladies  say if its not rested for at least 4 hours the yeast will still continue to ferment in your stomach, true story.