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i might give it a go next time. I've got one of those pizza tray lifters so it shouldn't be too hard. How much hair I have left on my arm could be an issue however.
i might give it a go next time. I've got one of those pizza tray lifters so it shouldn't be too hard. How much hair I have left on my arm could be an issue however.
Use corn meal on the peel instead of flour!
Agreed, polenta is brilliant and works better than flour.
haven't tried polenta or corn meal but semolina works a treat. I also use it in my pizza dough to replace some of the flour.
Semolina...yep, same results...all about the texture!
I use the same trick I learnt when I was working at the corner pizza shop many moons ago - tray first, then onto the stone after a short blast. Works a treat... and no failures!
But I'm just not good enough with the dough - if you get that exactly right then it should all fall into place.
A lot of this also depends on whether you really want a bit of char on the base of your pizza - I can understand the attraction but I just don't like burnt anything!
Success! I reduced my hydration to 60% and used a wooden peel. Easy as pie
I think it could have used a longer bulk ferment so I'll play with that next time. I've also found a great trick of using a cup or two of wood pellets (just the cheap ones from Bbq galore) to start the fire. I had a blazing inferno in less than 10 minutes. I think I need to feed the fire with some larger pieces to really get the heat I need but at least I'm making pizza my kids are begging for now!
That's a great looking pizza, now I'm starving!
Agree with Narm, great looking pizza.
Awesome man!!!
More Maximus adventures. Loving my wooden peel Longer bulk ferment before balling made a real difference. I think it's time to increase hydration and see if I can't get more rise to that puffy rim
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Wow look at that crust, superb! Good to see maximus doing a good job.
I'm glad you are enjoying the Max, great looking pizza. There's nothing quite as good as a real wood fired pizza is there.
That looks great!
Also try using cold water and fermenting the dough in the fridge a few days before to get a "Sour Dough" taste.
That looks great!
Also try using cold water and fermenting the dough in the fridge a few days before to get a "Sour Dough" taste.
Cheers
I agree with cold fermentation. I have been testing out the Chefsteps recipe for warm bulk fermentation with 18C water (I tried 5 hours the first batch and 8 on this one), balled and then 24-72 hours in the fridge. The one in the photo was only 24 hours, still lots of testing and experimenting to do!
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