Author Topic: Too much flour on finished pizza.  (Read 3131 times)

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Offline The Dough Doctor

  • Tom Lehmann
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Re: Too much flour on finished pizza.
« Reply #20 on: December 12, 2011, 09:41:26 AM »
Semolina flour also makes for a very good peel dust. The larger particle size of semolina flour gives good release from the peel, and since it is slow to hydrate, it doesn't adhere well to the dough. You might try dipping the entire dough ball into semolina flour before you open it up into a pizza skin, this normally minimizes the amount of peel dust needed to get a good release from the peel. Make sure you use a wood, not metal peel for your prep peel.
tom Lehmann/The Dough Doctor


 

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