Or, save $29.95 and go he

http://jvpizza.sliceny.com/

birddog wrote:
> Or, save $29.95 and go he
>
> http://jvpizza.sliceny.com/

That's a good site; thanks!

This site is also very good:
http://www.pizzamaking.com/

cumin wrote:

> birddog wrote:
> > Or, save $29.95 and go he
> >
> > http://jvpizza.sliceny.com/
>
> That's a good site; thanks!
>
> This site is also very good:
> http://www.pizzamaking.com/

Isn't it? I enjoyed reading that, that is definitely one to bookmark.

I have to say though, that baking tray thingy with the holes is way
better than a pizza stone, the only gadget other than scales I use all
the time, I'm no good trying to slide pizza onto hot terra cotta. It
usually goes down the back. lol.

Jim

TG wrote:

> I have to say though, that baking tray thingy with the holes is way
> better than a pizza stone, the only gadget other than scales I use all
> the time, I'm no good trying to slide pizza onto hot terra cotta. ..
>
> Jim

I build the pizza on parchment paper, then use a peel to transfer the
pizza to the oven. A piece of cardboard would probably work as good as
a peel.

My point is that parchment paper ranks nearly as high as a scale for
baking bread and pizzas.

cumin wrote:

> TG wrote:
>
> > I have to say though, that baking tray thingy with the holes is way
> > better than a pizza stone, the only gadget other than scales I use all
> > the time, I'm no good trying to slide pizza onto hot terra cotta. ..
> >
> > Jim
>
> I build the pizza on parchment paper, then use a peel to transfer the
> pizza to the oven. A piece of cardboard would probably work as good as
> a peel.
>
> My point is that parchment paper ranks nearly as high as a scale for
> baking bread and pizzas.

Hi yeah, thanks for that, I started off using the parchment paper
thing, I thought it would make things easier to get the dough on the
stone, but it stuck like buggery, so I never did that again. I couldn't
manage to use it as a peel either. I do have a peel. Sits at the back
of the cupboard gathering dust and cobwebs. : -)

I was, by pure coincidence watching Heston Blumenthal (See Wiki if you
go Huhh?) on TV last night. He made pizza on the back of a hot frying
pan under the grill. It looked great, really fantastic, and it was done
in two minutes.

Jim

TG wrote:
> Hi yeah, thanks for that, I started off using the parchment paper
> thing, I thought it would make things easier to get the dough on the
> stone, but it stuck like buggery, so I never did that again. I couldn't
> manage to use it as a peel either. I do have a peel. Sits at the back
> of the cupboard gathering dust and cobwebs. : -)
>
Lots of folks have trouble with peels. However, they are an easy tool
to use when you get the knack.

I have, use and like a SuperPeel, but you need to know how to use them too.

Let's talk about a plain peel first. Some people recommend a wooden
peel to put stuff in the oven and a metal one to take it out. I use a
wooden peel for everything, though I can see where a thinner metal peel
would be easier to use to get stuff out of the oven.

Some people use cornmeal or semolina to act as little ball bearings to
help stuff slide off the peel. While it works, I'd rather not do that -
the cornmeal or semolina will be one more thing to clean up, and
cornmeal smells really nasty when it burns (I'm told semolina isn't as
bad, but it is still one more thing to clean up.) Instead, I use
parchment paper. Look around for the best price, there is a LOT of
variation in pricing. Some people use a reusable parchment paper that
works well and costs between $7.00 and $25.00 depending on where you buy
it and the brand. I've used it, but haven't bought any because I still
have about 750 sheets left over from the bakery. I don't recommend the
reuseable stuff for classes or work environments - someone WILL throw it
away, not realizing it is reuseable. And that is an expensive mistake.

The first principle to remember is wet stuff sticks. Whether its dough
or wet parchment paper. So, you need to make sure you aren't putting
something wet right on the peel. If you put dough on parchment paper,
the parchment paper on the peel and then go straight into the oven, you
should be in good shape. If you let the parchment paper get soggy, you
aren't in as good a shape. Reuseable parchment paper, being plasticized
or siliconized, is better in this regard than real paper. The big
problem I've had with parchment paper is when someone slowly builds a
pizza on it... it tends to sog through, and then it will have trouble
moving. I'd suggest a second layer of parchment paper in this case.
Again, the reuseable parchment papers are better for this than the real
paper kind.

Next, remember Newton's laws. An object at rest tends to stay at rest.
An object in motion tends to stay on motion. Many people pick up the
loaded peel, move it towards the oven at a high rate of speed and then
stop the peel. Breads will tend to continue flying to the back of the
oven, where they will make a mess. If you are making pizza, the whole
pizza will tend to fly to the back of the oven, making a bigger mess.
If you are making pizza and your parchment paper is wet, only the
toppings will fly to the back of the oven, making a slightly smaller
mess. Don't ask me how I know this. The better approach is to move the
peel so the bread or pizza are positioned where you want them. Lower
the peel so it touches your oven stones. Then gently jerk the peel out
from under the bread or pizza. When the bread or pizza make contact
with the stone, it will become easier to slide the peel out.

When it's time to retrieve the breads or pizzas, you can pick up an edge
of the parchment paper, slide the peel under the bread or pizza, and
replace the peel under the pizza. Then lift and remove the bread or
pizza. If your bread or pizza isn't on parchment paper, you can wedge
your peel under the bread or pizza. Sometimes this works. Sometimes
you push the bread or pizza to the back of the oven. Once the bread or
pizza hit the back of the oven, it's usually easier to get the peel
under the bread or pizza. Then you're home free. In some severe cases,
the peel still won't slide under the bread or pizza. In that case, get
your oven mits and pull the rack out so you can get to the bread or pizza.

Hope that helps,
Mike


--
....The irony is that Bill Gates claims to be making a stable operating
system and Linus Torvalds claims to be trying to take over the world...

Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

"Mike Avery" > wrote in message
news:mailman.10.1164824867.45514.rec.food.sourdoug ...
> TG wrote:
> > Hi yeah, thanks for that, I started off using the parchment paper
> > thing, I thought it would make things easier to get the dough on the
> > stone, but it stuck like buggery, so I never did that again. I couldn't
> > manage to use it as a peel either. I do have a peel. Sits at the back
> > of the cupboard gathering dust and cobwebs. : -)
> >
> Lots of folks have trouble with peels. However, they are an easy tool
> to use when you get the knack.
>
i would just like to add that using a silpat, for me anyway, has been a
better choice than parchment. 1- it lasts forever, thus avoiding the need
for buying parchment; 2- it never gets soggy; 3- i can roll out pizza dough
or pita dough as thin as i want to directly on the silpat, )the parchment
gathers back when rolling out dough.)

when making pizza i heat my oven with stone in and after it reaches temp, i
put it on broil setting for 5 minutes. this gets the stone very hot on the
surface. then i switch back to the bake setting and slide the silpat and
all into the oven. after 10 min or so i remove the silpat and finish the
bake. with pizza i only wait about 5 min to remove silpat.

dan w

Mike Avery wrote:
> TG wrote:.... In some severe cases,
> the peel still won't slide under the bread or pizza. In that case, get
> your oven mits and pull the rack out so you can get to the bread or pizza.
>
> Hope that helps,
> Mike
>
> ...

Thanks Mike,

As always you're a wealth of good information. : -)

Cheers

Jim

"TG" > wrote in message
ups.com...
>
>
> Hi yeah, thanks for that, I started off using the parchment paper
> thing, I thought it would make things easier to get the dough on the
> stone, but it stuck like buggery, so I never did that again. I couldn't
> manage to use it as a peel either. I do have a peel. Sits at the back
> of the cupboard gathering dust and cobwebs. : -)

I have a peel for use outdoors with the bread oven but our kitchen's far too
small to wield its long handle. I'll have to get him to make another, with
an appropriately sized handle. When he's done all the other things on the
list :-)
>
> I was, by pure coincidence watching Heston Blumenthal (See Wiki if you
> go Huhh?) on TV last night. He made pizza on the back of a hot frying
> pan under the grill. It looked great, really fantastic, and it was done
> in two minutes.

What a good idea! Thanks for that. I have a lot of time for Blumenthal but
no TV.

Mary
>
> Jim
>

Mary Fisher wrote:
...
> >...> I have a peel for use outdoors with the bread oven but our kitchen's far too
> small to wield its long handle. I'll have to get him to make another, with
> an appropriately sized handle. When he's done all the other things on the
> list :-)
> >
> > I ....Heston Blumenthal ... He made pizza on the back of a hot frying
> > pan under the grill. ...
>
> What a good idea! Thanks for that. I have a lot of time for Blumenthal but
> no TV.
>
> Mary
> >
> > Jim

You're welcome. : - ) I wish my grill were big enough to get my frying
pan under but I'm really eager to try it. Maybe for lunch tomorrow.
Yeah I couldn't wield a peel with a handle in my kitchen either but I
have a great aluminium baking sheet with a lip on just one side that I
used a few times. I'm so bad at it though. I've have had so many pizzas
on the flour or down the back of the oven. lol. Now, if I had one of
those brick ovens like my dad used to have. mmm.

Jim