#11  
Old 01-31-2008, 01:56 PM
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Default Re: The Highs & Lows or Heat Management

Dave, wouldn't one be able to use parchment paper or some type of transfer sheet that would allow the pizza to slide off the peel with the cornmeal? The method sounds more complicated, "shake it, over and over" than needed. You know more because yours is done, so- your call.
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  #12  
Old 01-31-2008, 02:42 PM
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Default Re: The Highs & Lows or Heat Management

All the parchment I have seen burns at 650F.


--mr.jim
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  #13  
Old 01-31-2008, 03:30 PM
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Default Re: The Highs & Lows or Heat Management

Mr. Jim, I was not speaking of parchment in the oven, but rather for prep outside the oven. Then with toppings, moving the pizza to the peel, then to the oven.
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Old 01-31-2008, 04:16 PM
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Default Re: The Highs & Lows or Heat Management

I've had moderate success with putting the pizza in the oven on the parchment paper. The key is to trim the paper so that it barely sticks out beyond the dough. Any paper sticking out more than an inch is pretty much guranteed to immediately burst into flames. In about 2-5 seconds after the pizza is in the oven, the dough will have hardened up enough to edge it slightly off the paper with a metal peel. Then you have to reach in and pull the paper out from underneath. This neccessitates being fast, 'cause there's almost no way to grab the paper with tongs or gloves...but having hair on the back of your hands is overated.
With just a little experience, it becomes too troublesome to use the parchment. Our last party, at least 13 pizzas were cooked without having to resort to use of paper. We used a fine ground corn meal without any problems. And some of those pizzas were really loaded up the ingredients.
Also don't forget about the little blow-under-the-dough method that was linked to a couple weeks ago on this site. The little cushion of trapped air really helps to slide the dough. Because we had guests, I was using a rubber bulb baster to blow the aire rather than lifting up the dough and blowing with my mouth.
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  #15  
Old 02-01-2008, 01:58 AM
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Default Re: The Highs & Lows or Heat Management

No no guys, believe me, wholemeal flour is the way to go...

(Now why do I feel a bit ournumbered here? )
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  #16  
Old 02-01-2008, 06:09 AM
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Default Re: The Highs & Lows or Heat Management

Quote:
Originally Posted by Acoma View Post
Dave, wouldn't one be able to use parchment paper or some type of transfer sheet that would allow the pizza to slide off the peel with the cornmeal? The method sounds more complicated, "shake it, over and over" than needed. You know more because yours is done, so- your call.
Not sure about parchment. The trick is to never let it "stick" to the peel.

Keep it moving!

Maybe I'll take a video this weekend!

Dwats
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  #17  
Old 02-01-2008, 06:11 AM
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Default Re: The Highs & Lows or Heat Management

Crikey Sarah, well there you go eh.
And while I admire all advice/encouragement offered, I feel strangely emasculated(Help, quick. Is that the word? Castrated, maybe.)
To think that a Lady would voluntarily venture into a dark deepfreeze to light a fire to cook some grub .... Mate, I'm a gutless wonder by comparison. Tee shirt and stubbies is almost over dressed.
Onya Sarah, and hang in there eh.
Jeff the Luddite.
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  #18  
Old 02-01-2008, 06:19 AM
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Default Re: The Highs & Lows or Heat Management

Hmm. Sorry Folks - seems like a cog slipped while I was out at the oven. Derr!
Ludd the Jeffite.
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  #19  
Old 02-01-2008, 10:52 AM
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Cool Re: The Highs & Lows or Heat Management

Frances,

A manly man will always ask a woman questions.

What is with this wholemeal flour? What is it a Whole Wheat?

They say that Whole-wheat flour is called wholemeal flour in the UK.

What’s up?

Guerito
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  #20  
Old 02-01-2008, 11:42 AM
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Default Re: The Highs & Lows or Heat Management

...erm...

well its called "vollkorn" around here...

Its the stuff you usually bake bread with (thats wheat, right?) but with all the husk layers etc left in. And I just find that the dough doesn't stick on it at all, maybe because it doesn't absorb liquid very fast.
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