Timeline for transfer pizza onto stone without sticking
Current License: CC BY-SA 2.5
3 events
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| Feb 27, 2023 at 1:47 | comment | added | Joe | @flamingpenguin you could also try farina (look in the breakfast aisle near cream of wheat). It’s what Thomas’s uses under their English muffins. It’s coarse ground wheat so you’re not potentially adding a new allergen (corn) when people aren’t expecting it | |
| Jul 24, 2011 at 2:19 | comment | added | flamingpenguin | 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. | |
| Nov 12, 2010 at 22:12 | history | answered | bikeboy389 | CC BY-SA 2.5 |