Go Back   Forno Bravo Forum: The Wood-Fired Oven Community > Pizza Quest with Peter Reinhart > Pizza

Like Tree2Likes

Reply
 
LinkBack Thread Tools Display Modes
  #11  
Old 08-22-2007, 06:13 PM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,873
Thumbs up Re: Common Mistakes, Pizza Disasters

Cooking the pizza on aluminium foil.
Talk about the pizza sticking to the peel, it is not much fun trying to peel of the foil that is stuck well to the underside of your 'special' very hot and fresh pizza from holding it over your head.
I found out that probably too much topping tends to slide off, but I prefer more rather than less toppings.
It is a good way to learn how to overcome the problem. Now I sprinkle the peel with a little salt and it works wonders. No more sticking to the peel.

Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #12  
Old 08-23-2007, 09:38 AM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
Posts: 162
Default Re: Common Mistakes, Pizza Disasters

Salt - that's something new?

Doesn't it cook into the dough giving it a salty taste?
Reply With Quote
  #13  
Old 08-23-2007, 11:13 AM
Unofornaio's Avatar
Journeyman
 
Join Date: Jun 2007
Location: Central, California
Posts: 323
Default Re: Common Mistakes, Pizza Disasters

Quote:
Originally Posted by nissanneill View Post
Cooking the pizza on aluminium foil.
Talk about the pizza sticking to the peel, it is not much fun trying to peel of the foil that is stuck well to the underside of your 'special' very hot and fresh pizza from holding it over your head.
I found out that probably too much topping tends to slide off, but I prefer more rather than less toppings.
It is a good way to learn how to overcome the problem. Now I sprinkle the peel with a little salt and it works wonders. No more sticking to the peel.

Neill
Get out the blood pressure cuff..
I think you will find that either coarse ground corneal (white or yellow) or regular ground will solve all your sticking problems. It also make the pizza kinda "float" on the hearth making it very easy to rotate and retrieve with the peel.

Last edited by Unofornaio; 08-24-2007 at 07:18 AM.
Reply With Quote
  #14  
Old 08-23-2007, 12:31 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Common Mistakes, Pizza Disasters

Here is the link to our poll on what to use to keep your pizza from sticking:

http://www.fornobravo.com/forum/f10/...meal-1715.html (Flour or Cornmeal)
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #15  
Old 08-23-2007, 04:14 PM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,873
Thumbs up Re: Common Mistakes, Pizza Disasters

Salt!!!
it merely acts like the pizza is on ball bearings and slides very easily off the peel. Try it, I don't normally eat salt but cannot taste it at all. Try it once for youself before you become too critical.

Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #16  
Old 08-23-2007, 04:45 PM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
Posts: 162
Default Re: Common Mistakes, Pizza Disasters

OK - just questioning, not being critical, we all try to help on this forum.

Do you use iodized table salt , kosher salt , or sea salt
Reply With Quote
  #17  
Old 08-24-2007, 04:00 AM
nissanneill's Avatar
Il Pizzaiolo
 
Join Date: Apr 2007
Location: Adelaide, South Australia
Posts: 1,873
Thumbs up Re: Common Mistakes, Pizza Disasters

Hi Richard,
common old table salt is all that is used. A rather small pinch very lightly sprinkled over the front edge of the peel is all that I use, less seems to work fine without adding to the flavour. Try it and reply if you find it taints your pizza.

Neill
__________________
Prevention is better than cure, - do it right the first time!

The more I learn, the more I realise how little I know


Neillís Pompeiii #1

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.

Neillís kitchen underway

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #18  
Old 10-16-2007, 01:26 PM
Pizza Man's Avatar
Peasant
 
Join Date: Jun 2007
Location: Los Angeles
Posts: 25
Default Re: Common Mistakes, Pizza Disasters

If you want to put a lot of toppings on your pizza, cook the crust first just until it firms up a little and them take it out and put the toppings on. It will come off the peel fine.
Reply With Quote
  #19  
Old 10-16-2007, 01:44 PM
oventhusiast's Avatar
Apprentice
 
Join Date: Mar 2005
Location: Boston (area), Ma. USA
Posts: 137
Default Re: Common Mistakes, Pizza Disasters

Hey Jan,
I loved the 'Murphy's Law' explanation ! Very funny! I can't wait to light this thing and start the 'burning curve'! Oops! I mean the 'Learning Curve'!!! (I think my first 'newspaper' fire will be tomorrow!)
Rick
__________________
View my pictures at, Picasaweb.google.com/xharleyguy
Reply With Quote
  #20  
Old 11-09-2007, 05:16 PM
oventhusiast's Avatar
Apprentice
 
Join Date: Mar 2005
Location: Boston (area), Ma. USA
Posts: 137
Default Re: Common Mistakes, Pizza Disasters

Well it's been 3 weeks or so and this is the third time we had pizza. I'm feeling like a terrible flop. My pizza is getting WORSE! The first one was awesome! And it was just an experiment! The oven was at it's last curing stage and I ran to the local pizza shop and got a nice fresh piece of dough, spread it out , added the tomato, cheese and spices (and EVOO) and Viola! a Great pie! The next week we had a couple of neighbors over and it was like eating a tasty rubber frisbee. I blamed that on the cold store bought dough. Tonight (this afternoon) we got really good fresh dough and I let it sit to rise and we made five pizzas. I really didn't let the oven go white because the wood I just bought (1/2 CORD) is 'wet'. The oven wasn't getting hot enough so I ran down to the store and bought a $6. bundle of dry hard oak. It lit up like a dry christmas tree! I figured I could start cooking the pizza but the floor never got hot enough. The pizza burnt on top and the bottom was limp ! I guess I really need to get some dry wood (lots of it) and let the oven go white all over, let it come down a bit and then start cooking. I hope so because this is going to be a really expensive paper weight if this keeps up !
Feeling lousy,
Rick
__________________
View my pictures at, Picasaweb.google.com/xharleyguy
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
$1000 pizza??? mgraban Brick Oven Restaurant Reviews 9 10-08-2013 05:43 PM
Pizza in a Bread Oven james Newbie Forum 17 04-24-2012 07:13 PM
Getting the most from your Pizza Stone james Pizza Stone Baking 20 08-02-2011 08:06 AM
Pizza through the years.... Xabia Jim Pizza 2 01-07-2007 10:12 PM
Pizza Margarita grapeape What You Cooked Last Night 0 07-01-2006 11:11 AM


All times are GMT -7. The time now is 08:14 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC