Will definitely do it again! here was the first pizza

  • formContainer@feddit.chEnglish
    1·
    1 year ago

    I have seen other suggestions below but I would like to suggest some semolina on the bottom of the pizza and on the oven itself. Keeps the vast majority of my pizzas from sticking

  • ChickenLadyLovesLife@lemmy.worldEnglish
    0·
    1 year ago

    Looks like perhaps you’re having trouble sliding the prepared pizza off your paddle onto the preheated stone in the oven. One solution is to put a bunch of cornmeal on the paddle before putting the dough on it, but this leads to a crust with a bunch of cornmeal on the underside. I prep my pizzas on a big sheet of parchment paper, which will easily slide on or off the paddle. When the pizza is halfway cooked, I spin it around 180° for even cooking and remove the piece of parchment paper at the same time.

    • yiliu@informis.landEnglish
      0·
      1 year ago

      I started making pizza during COVID, and ended up with the same solution after failing with flour & parmesan. Of course, the parchment paper starts to smolder as soon as it hits the pizza stone (cast iron in my case). It gives the pizza a little bit of smoky paper flavor. I considered it an off flavor at first…but eventually I came to appreciate it.

      The other day, my wife forgot a piece of parchment paper in the air fryer, and it got sucked to the element and singed. My mouth immediately started watering…