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Apr
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comment transfer pizza onto stone without sticking
I use a technique similar to this when I don't have access to a hot-enough oven. I put an oiled tray on the hob, and place the pizza on to that. This cooks off the base quickly. I add the toppings while it is in the hob then transfer it to a stone in the oven to finish cooking. I have found that this results in a pleasant crispy/chewy if a bit non-traditional crust and base, reliably avoiding the mushy base that you can end up with if the oven is not hot enough.
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accepted transfer pizza onto stone without sticking
Jul
24
comment transfer pizza onto stone without sticking
Thanks for this very helpful answer. I didn't really like the flavour/texture that the cornmeal added, but for me the slightly toasted Semolina actually improves the flavour and texture of the bottom of the pizza. Shaking the pizza to make sure it is not stuck, and adding more Semolina if it is seems to be the key step. And then transferring it quite quickly before it can get stuck again. After a bit of practise I am able to reliably transfer very thin based pizzas off the back of my tray now using this technique.
Jul
24
comment transfer pizza onto stone without sticking
Thanks for this suggestion. I have had great success with using semolina flour, I actually quite like the change in texture it adds to the base of the pizza. Although it does tend to burn on the the stone a bit. I have started to mix a small amount into the flour when making my dough too.
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20
comment how to get a ciabatta with a more uniform shape
@rumtscho OK, I understand. The caramelization of the crust is a somewhat important part of the taste of a ciabatta!
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20
comment how to get a ciabatta with a more uniform shape
@rumtscho I don't really understand that comment, I think the content of an object is the inside which is contained by the outside? The content of my body is contained by the skin for example. Or do bakers use the word content somewhat differently to me? The crust is on the outside and contains the crumb on the inside right?
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