Pizza as the pizza Gods meant it to be

[Jim]

Did you put semolina or corn meal on the pizza pan? Looks amazing. Glad some around here know good pizza when you see it!

I put a thin layer of flour on the pizza stone. The real problem here was that I put the pizza on the stone before I put the stone in the oven, so the wet crust on the pizza turned the flower on the stone into goo. So it wasn't long before the pizza kind of welded itself to the stone. Had the stone been in the over, and hot before I put the pizza on it, life would have been considerably better.

 

[J&JD]

I put a thin layer of flour on the pizza stone. The real problem here was that I put the pizza on the stone before I put the stone in the oven, so the wet crust on the pizza turned the flower on the stone into goo. So it wasn't long before the pizza kind of welded itself to the stone. Had the stone been in the over, and hot before I put the pizza on it, life would have been considerably better.

Yep, the cooking surface has to be really hot. We have found that , as Neal said, semolina on the peel does the trick. Also we use a thin wooden peel, which also helps. Then the metal peel to turn the pizza, and remove from the oven. Don’t give up! !!! We made some awful mistakes at first. J and J

 

[J&JD]

Your main problem is pineapple

 

[J&JD]

Ok, Jim. Judy has given you clues on making the dough. Here’s thoughts on cooking:
1. Before stretching out the dough and putting the pizza together you must heat the stone to 800 degrees +. If you are using a wood fired oven, the floor of the oven must be at least 700-800 degrees.
2. Put the pizza together on a thin wooden peel covered with semolina.
3. Slide the pizza off the wooden peel onto the hot stone/floor using the aluminum peel to help push it off the wooden peel.
4. Use the aluminum peel to spin the pizza every now and then to get an even crust cook, especially if you are using a wood fired oven with the fire banked on the side.
5. Lift the pizza every now and then to check the bottom. When you see small black spots on the bottom crust it is done!

Best of luck Jimbo!

 

[Old Bubblehead]

I launch with a wood peel, dusted. I turn with a small peel, and then use the big stainless peel to pull it out of the oven. we have the gas fire Uuni and have to keep rotating to keep from burning. Just takes practice. the heavier the pie, the harder to launch. for the really loaded pie's i have used pizza screens to prevent launch failure. I will make up some dough for when we come in July, I like a 72 hour cold ferment. As Neal said, no bad pizza. No matter how ugly they taste great.

 

[Jim]

Ok, Jim. Judy has given you clues on making the dough. Here’s thoughts on cooking:
1. Before stretching out the dough and putting the pizza together you must heat the stone to 800 degrees +. If you are using a wood fired oven, the floor of the oven must be at least 700-800 degrees.
2. Put the pizza together on a thin wooden peel covered with semolina.
3. Slide the pizza off the wooden peel onto the hot stone/floor using the aluminum peel to help push it off the wooden peel.
4. Use the aluminum peel to spin the pizza every now and then to get an even crust cook, especially if you are using a wood fired oven with the fire banked on the side.
5. Lift the pizza every now and then to check the bottom. When you see small black spots on the bottom crust it is done!

Best of luck Jimbo!

Thanks Jerry! We're going to try again tonight!

 

[AbdRahim]

I guess I will have to stick to Dominos or Marcos, unless I spot one of you at a campground.

 

[Old Bubblehead]

If you keep having issues, just fold in half and call it a Stromboli

 

[Jim]

Tonight I pulled all my new found info together and made another run at the quest for the perfect pizza. And while I'm not quite there just yet, I'm a whole lot closer than I was a few days ago. In the words of my favorite red-necked friend, this one is "Much More Better." lol

 

[Old Bubblehead]

The problem is the fruit you keep adding, pizza naturally rejects this affront and refuses to cooperate. As a native of NYC, I can guarantee that pizza sans fruit will come together for you

 

[Landsub]

The problem is the fruit you keep adding, pizza naturally rejects this affront and refuses to cooperate. As a native of NYC, I can guarantee that pizza sans fruit will come together for you

Wondering what your boat(s) were. Mine, ssbn636 65/70

 

[Old Bubblehead]

Wondering what your boat(s) were. Mine, ssbn636 65/70

Qualified in ex Gato (SSN615), did ex Silversides SSN 679; ex Skipjack SSN 585; and ex Minn-St Paul SSN 708. Retired in 93. A gang till fleeted up to COB on Skippy. COB on MSP for DS/ DS.

 

[J&JD]

Coastline Rv park Eastpoint Florida. Perfect homemade pizza tonight in our pizza pronto.

 

[Jim]

This happened tonight. . .

 

[Rosy]

I was going to order a pizza delivered to my campsite on our last trip but some other things came up and it didn't work out.