The Highs & Lows or Heat Management Heat Management Discuss The Highs & Lows or Heat Management in the Oven Management forums; Hi everyone! A belated thanks for all the suggestions - I can't seem to get near the computer much these ...

[sarah h]

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

[Xabia Jim]

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!