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

Like Tree2Likes

Reply
 
LinkBack Thread Tools Display Modes
  #1  
Old 08-15-2007, 10:03 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Common Mistakes, Pizza Disasters

Chad sent me a message with a good idea for a sticky thread. He pointed out that as he has recently finished his oven and started making pizza he is making mistakes that we all must have made. So, to help the next generation of pizza makers, this thread is dedicated to common mistakes, and what went wrong for you as you were learning. Jump in with the things you did wrong when you made you first pizza disaster, and how to avoid it.
James
__________________

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
  #2  
Old 08-15-2007, 10:11 AM
Journeyman
 
Join Date: Jul 2007
Location: Los Angeles, CA
Posts: 308
Default Re: Common Mistakes, Pizza Disasters

Using a rolling pin.
Reply With Quote
  #3  
Old 08-15-2007, 10:15 AM
Laborer
 
Join Date: Mar 2007
Location: Houston, TX
Posts: 60
Default Re: Common Mistakes, Pizza Disasters

Too many ingrediants, I try to limit the guests to 3.
JerryinBend likes this.
Reply With Quote
  #4  
Old 08-15-2007, 12:23 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Common Mistakes, Pizza Disasters

Letting the kids make a bunch of pizzas at once, so that when it comes time to put them in the oven they are all stuck to the peel.
Sad kids.
James
__________________

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
  #5  
Old 08-15-2007, 12:24 PM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Common Mistakes, Pizza Disasters

Dough too thick. Dinner party guests at DIY parties tend to not get the dough thin enough -- and then it puffs up like a biali.
James
__________________

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
  #6  
Old 08-15-2007, 01:32 PM
Laborer
 
Join Date: May 2006
Location: Ravensdale, WA USA
Posts: 92
Default Re: Common Mistakes, Pizza Disasters

#2 pizza stuck to the peel just enough that the toppings slid off the pizza and on to the floor. I learned that you need to use a fair amount of flour and keep the pizza movable when you approach the oven. Pretty easy clean up though. Just raked a few coals over the floor area and let it self-clean.
__________________
Mike
"The road of excess leads to the Palace of Wisdom."
Reply With Quote
  #7  
Old 08-15-2007, 02:38 PM
Apprentice
 
Join Date: Mar 2006
Location: Thousand Oaks, CA
Posts: 162
Default Re: Common Mistakes, Pizza Disasters

Do not get distracted - cooks very fast and you need to be turning pizza so that one side does not burn
Reply With Quote
  #8  
Old 08-15-2007, 09:10 PM
Bacterium's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Adelaide - South Oz
Posts: 560
Default Re: Common Mistakes, Pizza Disasters

lessons learnt:

if the dough won't stretch out nicely....let it rest for a few muinutes

If you do get a paper thin area of the dough, plug it (cut a thin bit from spare dough). It sounds a bit rough but its better than toppings going through that area and sticking to your hearth or peel.....which stuff up the next one you handle as well.


and now for a silly 1 ........when cooking drink your beer in a can....you won't see its empty and will keep forgetting to get another one.....plus your guests can't see it either (and get you another one)
__________________
Cheers
Damon


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
  #9  
Old 08-15-2007, 10:33 PM
Unofornaio's Avatar
Journeyman
 
Join Date: Jun 2007
Location: Central, California
Posts: 323
Default Re: Common Mistakes, Pizza Disasters

Quote:
Originally Posted by james View Post
Dough too thick. Dinner party guests at DIY parties tend to not get the dough thin enough -- and then it puffs up like a biali.
James
Sorry off topic---Anyone selling Bialis in your area James? I know If I want em I have to make em.

Oh and Pizza Disasters hmmmm... Well since its been 3 years since I have made my own the closest I can call a disaster is not checking the box before the delivery guy leaves...

But seriously, Id have to say careful of too many toppings especially too much sauce. If your family and friends do like a lot of toppings a good spot for that pie is by the door as it is generally cooler.
Reply With Quote
  #10  
Old 08-22-2007, 08:55 AM
janprimus's Avatar
Apprentice
 
Join Date: Sep 2005
Location: Bellingham Washington
Posts: 144
Default Re: Common Mistakes, Pizza Disasters

My first time firing the oven was flawless.
Every pizza was gorgeous and cooked to perfection.
The second time, the learning began. ;-)
I center loaded the pizza with too many toppings and did not flour the peel nearly as well as I should have and I had an impossibly cute 20 year old woman hanging on my every word and amazed with the first pizza that had come out that day. It was a good one. The second too big center loaded pizza looked great going in the door, but when I gave it that shake to get it off the peel, the toppings kept going and the crust stayed right where it was. My sweetheart laughed and I cried "Oh Nooooooo!" then I joined in the laughter. The pizza finally came off the peel but with a couple of big wrinkles in it and the toppings that had landed on the floor were sizzling and smoking as I tried to get them our with the peel. We were all having a big giggle about the whole thing. Good thing I had more wine eh? After liberally dousing my insides with some good syrah, I got the pizza out of there and it was still delicious. I scarped up the rest of the gunk on the floor and then spread the coals all over hte floor again and left it to burn clean for 10 minutes. I brushed the coals back away again and gave a wee scrape to one tough spot and we started cooking again. It was all great from there.
Until the next firing... We had another couple over and I had made some outstanding focaccia with EVOO salt and rosemary on it and then they made a pizza and I brought them out to have them help me cook it. It was beautiful, but the top was not very browned< I like those speckles from the high heat> so I put the pizza on the peel and held it up toward the dome to brown it a bit and this one slid like greased lightning off the back of the peel. I will tell you this, one of the corollary's to Murphys law included something about a slice of buttered toast always landing buttered side down works for pizza as well. It did a rather graceful slow motion flip with a quarter twist and landed face down on the hearth right at the door. I scooped it up and flipped it over moaning and laughing at the same time. My guests were sympathetic and even insisted on eating the pizza that looked so bizzare. In truth, it was fine, it was just ugly. sigh... Oh well, now I know a few things not to do.
Peace
Chad
__________________
Renaissance Man
Wholly Man
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 11:01 AM.

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