Author Topic: Hydration, TF, and uh-oh, Peel-sticking  (Read 498 times)

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Offline jvp123

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Re: Hydration, TF, and uh-oh, Peel-sticking
« Reply #20 on: November 13, 2014, 10:24:23 AM »
Got it Peter.  Thank you kindly.  :)
Jeff


Offline Jersey Pie Boy

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Re: Hydration, TF, and uh-oh, Peel-sticking
« Reply #21 on: Yesterday at 09:25:36 PM »
Since this post and your very helpful replies, I've been using  straight semolina on the wooden peel, and it really does make a big difference.    Some of the doughs I've been using have been plenty hydrated..at 70% and multi-day cold ferments in fridge..and (knock on wood!) sliding right into the oven with just a shake. This morning ( nothing like a nice 7 am pizza) I cleanly launched a dough that had spent the last 7 and a half days at the back of the fridge. Great flavor, beautiful spring.. I'm learning so much here...and one of the things that's becoming clear is that there are a lot of ways to make great pies..so my mind is expanding..just trying to make sure my waistline doesn't follow suit.   

Thanks!

JPB

aka Bill


 

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