|
|
|
|
|
|
by CrazyStat
1944 days ago
|
|
|
> I'm curious, regarding your note about pizza stone temperature, do you make the pizza dough stretched and topped and then... put it on the already hot stone? How do you get the dough from the place you topped it to the stone without it falling to pieces? You use a pizza peel [1]. Put the pizza on the peel (some people put the stretched dough on and top it while it's on the peel, some people top it first and then transfer it to the peel), put it in the oven, and then slide the peel out from underneath. Flour/semolina or corn meal helps keep the pizza dough from sticking to the peel. [1] https://en.wikipedia.org/wiki/Peel_(tool) |
|
|