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multiple pizza bases - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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multiple pizza bases

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  • multiple pizza bases

    I'm just wondering if someone can help me. I'm really happy with the dough I'm using, but if I have to make multiple bases a little bit in advance e.g. when I have friends coming around, I put them on trays and separate them with baking paper. The problem is that even after 5 minutes they stick to the baking paper making it really difficult to get them off and onto the wooden peel when I go to make the pizzas. This is even the case if I lightly dust the paper with flour. Any advice here would be gratefully accepted

    John

  • #2
    Re: multiple pizza bases

    I don't know that this is a solvable problem.. at least to stack them. If I think about it, I've only seen ready bases sitting on something like this... never actually stacked on one another.
    My oven (for now):
    http://www.fornobravo.com/forum/f43/...ven-14269.html

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    • #3
      Re: multiple pizza bases

      thanks for that Tman. I was afraid that might be the solution. i was hoping to avoid filling up a cupboard with a dozen Pizza trays, but if that's what it takes, then that's what I'll have to do.

      just looked at your pics. great pizza oven. i could have saved a fortune on cement and insulation if i had your plans

      regards

      John

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      • #4
        Re: multiple pizza bases

        try cooking them with the parchment paper and taking the paper off halfway through.
        Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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        • #5
          Re: multiple pizza bases

          Be careful. Wet dough can stick to parchment too. My suggestion is to work on your pie forming skills and get up to speed so you can make them on the fly. There is no graceful way to make lots of pies in advance that I have seen, unless you par cook them.

          Good luck!
          Jay

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          • #6
            Re: multiple pizza bases

            The usual method is to make up dough balls in advance. I use an A4 stationary file with about 4 drawers into which I place about 6 floured dough balls per drawer, which make up 9" bases. It's pretty quick, but as always the prep takes way longer than the cooking of the pizzas. Just catered for a big crowd last night and cooked 40+ 9" pizzas, one at a time, with my little 21" mobile oven. I kept it up to temp. doing 90 sec pizzas for around 3 hours, maintaining an active fire on the side continually. Didn't have to refire it all.
            Kindled with zeal and fired with passion.

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            • #7
              Re: multiple pizza bases

              Great, thanks for that guys. I guess I'll have to work on my pizza tossing skills and in the meantime buy a heap of cheap pizza trays.

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              • #8
                Re: multiple pizza bases

                You can start by cooking them in trays, but moisture gets trapped between the base and the tray resulting in a soggy base. Better to learn to slide them off a wooden peel directly onto the oven floor.
                Kindled with zeal and fired with passion.

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                • #9
                  Re: multiple pizza bases

                  That's the bit that I've got down pat (took a few goes though).

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                  • #10
                    Re: multiple pizza bases

                    I always open 5 dough balls just before I intend to start cooking. That gives me a little cushion. Then they can be can be dressed with toppings as I need them. They can sit on the counter for 30 minutes or so before they need to go in the oven. I would suggest you recruit some help, one person to open and dress the pies and one to work the oven.

                    I tried cooking the pies in a pan at first and it's just not the same. You need to have the dough directly on the firebrick. It was a little scary at first, but you'll get the hang of it.
                    Last edited by lwood; 07-10-2011, 05:26 PM.
                    Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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                    • #11
                      Re: multiple pizza bases

                      Thanks. all good on cooking front. I was just having trouble getting more than 4 or 5 prepared in advance but I think I'm onto now thanks to the advice over the last couple of days

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                      • #12
                        Re: multiple pizza bases

                        In case anyone is wondering how I got on, here is the result. I bought a dozen aluminium 12" pizza trays plus a rack. I rolled the bases out about 45 minutes ahead of time and placed the on the trays lightly dusted with semolinaand then put them inthe rack which kept them separate. They slid off beautifully form the aluminium trays onto the wooden pizza peel prior to making the pizza. Cooked the pizzas, cut them on a board and then slid them back onto the aluminium trays to save on plates. Easy

                        Thanks everyone for your advice

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                        • #13
                          Re: multiple pizza bases

                          Stretch them halfway and put them on an oiled baking pan. Letting them sit will give the gluten time to relax making stretching them faster when its time.

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