#21  
Old 02-05-2008, 10:24 PM
sarah h's Avatar
Master Builder
 
Join Date: Sep 2007
Location: Ottawa, ON, Canada
Posts: 567
Default Re: The Highs & Lows or Heat Management

Hi everyone! A belated thanks for all the suggestions - I can't seem to get near the computer much these days so I'm woefully behind in reading the forum posts.
I have noted all the different suggestions to guard against stuck pizzas and right after my first modification, which will be to find a new dough recipe (one that's less like super-glue) I will try them, one by one, till I find the one that works for me. I will eventually announce a winner but it may be a while before I make my way through the list. I plan to have fun doing it though!
And Jeff, cooking in the cold and dark is just some sort of perverse pleasure in doing things the hard way, I guess, however I'm SOOOO ready to tackle it your way, in shorts (if that's what stubbies are?) and a t-shirt ... if the weather would just cooperate ...

Sarah
Reply With Quote
  #22  
Old 02-11-2008, 10:31 AM
Il Pizzaiolo
 
Join Date: Dec 2006
Location: Mishigame & Iberia
Posts: 1,168
Default Re: The Highs & Lows or Heat Management

Cooking in Ottawa eh? I did my tour up there and it can be very cold!! You're a brave woman!

I just want to add to the "keep it moving" comment. If you give your pizza on the peel a slight shake it should move just a bit (not stick) and then you know it will slide off. If it sticks, get something under it....flour, cornmeal, ricemeal, wholemeal/wholewheat flour....whatever.

I usually make a lot of pizzas (6-12) on my counter at the same time. Sticking can be a problem so use a lot of flour/cornmeal. Last batch, I was sliding a thin metal peel under them to loosten and then slid on my wood peels for transfer to the oven. All were saved and made it to the oven in batches of 3.

A little shake to make sure they were loose...then into the flames.

Good luck....C'est la vie!
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Tiempo para guzarlos.....
To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
...enjoy every sandwich!
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
High Heat Mortar Primer james Getting Started 81 11-08-2014 04:07 PM
pompeii oven construction began today paulages Pompeii Oven Construction 207 06-18-2014 04:19 AM
Driving heat across the cooking floor james Heat Management 123 06-04-2012 12:54 PM
High Heat Wood Fired Roast Turkey aikitarik Roasting and Grilling 21 12-24-2010 10:32 PM
Holding High Heat james Newbie Forum 10 12-22-2010 08:05 PM


All times are GMT -7. The time now is 11:29 AM.

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