#1  
Old 07-25-2006, 02:06 PM
Peasant
 
Join Date: Jul 2006
Location: Kentucky
Posts: 27
Default Pizza from this weekend.

I am still using a stone, but that doesn't stop me from cooking pizza every weekend! I made the most pies I had ever made at once this week and by the time I got to mine, I really paid the price with the temperature -- the first pizzas were obviously much nicer than the last because of the heat stored in the stone.

I learned an interesting lesson this week, too. I had real trouble with the dough sticking to the peel and couldn't figure out why it only happend some times and not others. It turns out that on the pies that I use whole milk mozzerella, I don't press down on the dough to press on the cheese like I do when using the water-packed cheese (I like to use both to experiment). Istopped doingthis and didn't have that probelm again.
Attached Thumbnails
Pizza from this weekend.-pizza-.jpg   Pizza from this weekend.-pizza-out.jpg  
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



All times are GMT -7. The time now is 08:05 PM.

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