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  #51  
Old 03-21-2009, 11:47 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Common Mistakes, Pizza Disasters

Hi James!

Sounds like you have a bipolar love/hate relationship with cornmeal. Perhaps you need to find a corny psychologist to help you with your affliction! )

Actually, I hate to admit it, but I suffer the same syndrome. NO, for pizzas and yes for polenta and cornbread!

Ciao down!
Jay
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  #52  
Old 03-21-2009, 12:13 PM
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Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Common Mistakes, Pizza Disasters

Jay -- and cornmeal in whole grain, whole wheat sourdough.
James
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  #53  
Old 05-25-2009, 04:29 AM
Peasant
 
Join Date: Oct 2008
Location: missouri
Posts: 27
Default Re: Common Mistakes, Pizza Disasters

My last party was small - 10 pizzas and we pre-cooked the dough for a few minutes then built the pizza on the cooked dough and then back in the oven to finish it off. No issues with sticking and they tasted great! I think we will do this from now on. I also found that if you pre-cook the dough the center is just as fluffy as the outside when finished. Using this method you can take your time and there is no stress about the sticking pizza phenomenon.
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  #54  
Old 06-20-2009, 02:42 PM
Apprentice
 
Join Date: Jul 2008
Location: Norway
Posts: 118
Default Re: Common Mistakes, Pizza Disasters

After some embarrasing failures in transferring the pizza from the plate to the oven floor I realised that, when heating the transfer plate for some 15-20 seconds in the oven before picking up the pizza with it, the tendency for sticking to he transfer plate reduced dramatically. It is probably spots of wet dough that tend to stick, and with a hot plate these spots will "bake" or dry out on the plate and ease the transfer.

Just my 2p worth of learning this week.

karl
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  #55  
Old 09-29-2009, 11:25 PM
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Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Common Mistakes, Pizza Disasters

Don't use semolina to prevent pizza sticking to peel (it burns very easily). Just use a good dusting of plain four for this purpose. Work quickly and it shouldn't stick!
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  #56  
Old 10-02-2009, 12:36 AM
Serf
 
Join Date: Oct 2009
Location: Viet Nam
Posts: 1
Default Re: Common Mistakes, Pizza Disasters

Good post. I appreciate it
Many thanks to ur post. I love it.
Hi there, Would a new one like me be welcome here?
Thanks so much in deed.
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  #57  
Old 10-02-2009, 05:44 AM
Serf
 
Join Date: Sep 2009
Location: Germany
Posts: 12
Default Re: Common Mistakes, Pizza Disasters

this way looks nice i m gonna try it very soon
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  #58  
Old 10-27-2009, 09:43 PM
Apprentice
 
Join Date: Jul 2009
Location: Cochrane, Alberta
Posts: 104
Default Re: Common Mistakes, Pizza Disasters

Mine was pretty standard, first pizzas went OK. Second time out, the pizza stuck to the peel and flipped as I somewhat aggressively slid it in. Pretty much landed upside down and like the others, I started over. Son in Law had a great laugh though.
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  #59  
Old 03-13-2010, 06:14 AM
Journeyman
 
Join Date: Mar 2009
Location: North Louisiana
Posts: 305
Default Re: Common Mistakes, Pizza Disasters

I am having problems shaping my pizza, the dough ends up being too thin in the middle ...paper thin and still thick around the last two inches. the more i try to spread it the thinner the center gets. i usually just give up and use the roller. i've watched many youtube videos including James' on shaping the pizza, tried to duplicate their hand motions and still can't get it right. I've gotten my dough right and stretchable with very little spring back so i know the problem is me. very frustrating.
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  #60  
Old 03-13-2010, 06:24 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Common Mistakes, Pizza Disasters

Hi Joey!

Make an effort to make it thick in the center. Shape it on the counter/in a sheet pan on flour and, after flattening the ball to a disk - maybe 1/4 to 1/3 inch thick, do the forming ONLY on the outside - leaving the center 3 inches or so untouched. As you finish the dough, the center will stretch and you SHOULD be able to get something more uniform. (There are lots of approaches to finishing - simple stretching over fists, flipping, etc.) It may be you need to drop your hydration to a level you can handle and then work your way back up to the oozy, soft dough that is giving you trouble.

Also...soft wet doughs should be handled VERY little. They will go thin very easily and need a quick, sure finishing touch. (Not held still for three seconds while it droops to the floor (just joking but it feels like it is doing that sometimes)

Good Luck!
Jay

Last edited by texassourdough; 03-13-2010 at 06:26 AM.
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