thin edge to crust

[chukie]

Starting to get better with the whole process, but would like to know if there is a way of getting the crust on the edge the same thickness as the base? It seems where the dough is exposed i.e where there is no topping the sides rise approximately 3 times the base thickness, is there a way to minimise this?

Any help much appreciated

[Lburou]

Most people would consider the cornicione you describe as a success. But, I suppose you could take a rolling pin and force the gas out of the dough to get less cornicione. Its my favorite part of the pizza

CORNICIONE: Italian term for the "lip" or the outer puffy edge of the pizza.

[Tscarborough]

Press it out all the way, then sauce and cheese it out to the edge.

[Lburou]

Originally Posted by Tscarborough

Press it out all the way, then sauce and cheese it out to the edge.

That will work. When you do it that way, take care to keep your peel and oven floor clean, or spills on the peel or oven floor will cause problems cooking pizza.

I made an offering to the pizza gods this afternoon when the pizza stuck to the peel and got all over the oven -it was a masterpiece too- making it impossible to cook another pizza before thoroughly cleaning the oven floor. :downer:

[brickie in oz]

Originally Posted by Lburou

thoroughly cleaning the oven floor.

Just crank up the oven.....

[david s]

Try covering the floor with coals, wait 10 mins and it will burn clean.

[chukie]

Thanks for the replies. I had the oven very hot the other night, when finishing off the pizza by holding near ceiling of oven the pizza caught on fire. Hmm nice and crispy!

[Lburou]

Originally Posted by david s

Try covering the floor with coals, wait 10 mins and it will burn clean.

That is what we did....I was just recommending precautions to keep the peel clean and slippery, which will preclude the need to clean the oven floor. Generally, for most of us, that means keeping the toppings and sauce away from the outer edge.