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Just flour it up, or use semolina. Don't leave the pizza on there too long otherwise you risk sticking.Anyone got any tips for using a metal pizza peel? Read that wood is better for not sticking etc but got a metal one for now.
I use wood for launching and metal for turning/removing.Anyone got any tips for using a metal pizza peel? Read that wood is better for not sticking etc but got a metal one for now.
Semolina is definitely the way forward.Just flour it up, or use semolina. Don't leave the pizza on there too long otherwise you risk sticking.
I generally top mine on the peel, but I make sure it is moving freely before topping. Or if you're feeling confident you can drag the pizza on to the peel before launching.
I use wood for launching and metal for turning/removing.
I use semolina on the wooden peel.That's what I'd read was best. Going to follow the advice here and try using flour/semolina for the time being
Semolina not flour. The idea is to use a different medium from that which is in the dough. The semolina is less absorbent so forms a layer of tiny marbles which allows the dough to slide off easier.That's what I'd read was best. Going to follow the advice here and try using flour/semolina for the time being
However long you want to rest it. 48hrs CT (fridge) and 2/3hrs RT is generally what I do.I've never made dough days in advance. What do you set pizzapp to, to do this?
Realised I didn't have the CT proof settingg ticked on pizza app.However long you want to rest it. 48hrs CT (fridge) and 2/3hrs RT is generally what I do.
Did you leave it at room temp before it went into the fridge?Realised I didn't have the CT proof settingg ticked on pizza app.
So I stuck it in fridge at 11am today, is it best to bring it out then ball it straight away tomorrow for the second proove at room temp?
I didn't should I have?Did you leave it at room temp before it went into the fridge?
Yeah. Leaving at room temp first allows the yeast to start working, then you want to slow that process down in the fridge for 24/48hrs. You might get away with it as it has been a hot week which will have helped activation.I didn't should I have?
Yeah I stuck it in the bread maker on dough setting for 10 mins just to mix ingredients, then hand kneeded for another 5 so fingers crossed. Seems to be doing OK in the fridge so far.Yeah. Leaving at room temp first allows the yeast to start working, then you want to slow that process down in the fridge for 24/48hrs. You might get away with it as it has been a hot week which will have helped activation.
Just take the dough out of the fridge a few hours before you want to use it, ball it (if you haven't already), then leave it covered until you're ready to use. If the dough is flat it'll be because the yeast wasn't properly activated. Fingers crossed its fine!
This video is good:
Aye should be sound then. Breadmaker man you posh get!Yeah I stuck it in the bread maker on dough setting for 10 mins just to mix ingredients, then hand kneeded for another 5 so fingers crossed. Seems to be doing OK in the fridge so far.
I'm a nightmare for a kitchen gadgetAye should be sound then. Breadmaker man you posh get!
Aye should be sound then. Breadmaker man you posh get!
I read somewhere that you shouldn't let it run its full pizza dough cycle. Just 10 mins or so of it. Dunno if that's correct mind.I bought one as well makes the dough process a hell of a lot easier
the kneading is tedious as fuck
plus fresh bread now and then is class
I read somewhere that you shouldn't let it run its full pizza dough cycle. Just 10 mins or so of it. Dunno if that's correct mind.