Author Topic: Burning Cornmeal Help  (Read 2573 times)

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Offline dale1nemo

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Burning Cornmeal Help
« on: February 09, 2013, 11:01:43 AM »
Everytime I cook pizza on the stone the cornmeal I use so it wont stick to the peel and stone burns and smokes and sets off the smoke alarms then we have to open the windows and fan the detector.Is there an alternative ? Thanks ! I do run the oven at its highest temp also.


Offline TXCraig1

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Re: Burning Cornmeal Help
« Reply #1 on: February 09, 2013, 11:03:57 AM »
A little flour on your peel should be all you need.
Pizza is not bread.

Offline dmcavanagh

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Re: Burning Cornmeal Help
« Reply #2 on: February 09, 2013, 11:19:12 AM »
I'm with Craig, cornmeal has no business being on pizza dough.
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Offline Qarl

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Re: Burning Cornmeal Help
« Reply #3 on: February 09, 2013, 11:31:09 AM »
A little semolina flour

Offline mkevenson

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Re: Burning Cornmeal Help
« Reply #4 on: February 09, 2013, 11:52:24 AM »
I would suggest that you change your peel to a slotted metal peel. Form you dough on a slick,( tile,granite,steel), counter with just a little flour and then scoop the dressed pie onto the peel, as you move to your stone or other cooking surface the loose flour will fall and you get a pie with no flour burning.
This was suggested to me by one of the members here and has been one of the biggest improvements in my pizza making process.
Try it, you'll like it.

Mark
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Offline bfguilford

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Re: Burning Cornmeal Help
« Reply #5 on: February 09, 2013, 12:17:49 PM »
I use a 50/50 blend of semolina and bread flour. Never a problem.
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Offline GuzziJason

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Re: Burning Cornmeal Help
« Reply #6 on: February 09, 2013, 01:38:06 PM »
The oil in cornmeal burns at high temperatures. As others have suggested, chuck the cornmeal and switch to semolina flour, as it does not have the same problem.

Besides the burning problem, I find that when you use cornmeal, it gives the pizza an out-of-place "corny" flavor that I'd rather not have, personally.

__Jason

Offline dale1nemo

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Re: Burning Cornmeal Help
« Reply #7 on: February 09, 2013, 03:58:42 PM »
I'll try the flour tonight...thanks everyone !

Offline David Deas

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Re: Burning Cornmeal Help
« Reply #8 on: February 09, 2013, 04:35:58 PM »
In my experience you have to be pretty high in order to start seeing cornmeal smoke and burn.  Higher than 550.  What kind of pizza is this?

Offline dale1nemo

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Re: Burning Cornmeal Help
« Reply #9 on: February 10, 2013, 07:27:49 AM »
American style....I used regular flour last night and the wife complained....go figure ,  next time
I will try semolina !


Offline norma427

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Re: Burning Cornmeal Help
« Reply #10 on: February 10, 2013, 08:16:31 AM »
Dale,

I use rice flour for peel flour for some of my pizzas.

Norma
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Offline bfguilford

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Re: Burning Cornmeal Help
« Reply #11 on: February 10, 2013, 10:27:45 AM »
American style....I used regular flour last night and the wife complained....go figure ,  next time
I will try semolina !

Try using less bench flour. I have barely any left on the bottom of my pie when I launch.

Barry
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Offline mkevenson

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Re: Burning Cornmeal Help
« Reply #12 on: February 10, 2013, 10:35:33 AM »
American style....I used regular flour last night and the wife complained....go figure ,  next time
I will try semolina !

What peel are you using?

Mark
"Gettin' better all the time" Beatles

Offline dale1nemo

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Re: Burning Cornmeal Help
« Reply #13 on: February 10, 2013, 08:14:06 PM »
Its an aluminum peel not to large maybe 15 X 15 bought it years ago online
Maybe I could try some Pam
« Last Edit: February 10, 2013, 08:16:20 PM by dale1nemo »

Offline Chicago Bob

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Re: Burning Cornmeal Help
« Reply #14 on: February 10, 2013, 09:02:12 PM »
Parchment paper trick should make your wife happy, happy, happy.  :)
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Offline TXCraig1

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Re: Burning Cornmeal Help
« Reply #15 on: February 10, 2013, 09:25:17 PM »
Its an aluminum peel not to large maybe 15 X 15 bought it years ago online
Maybe I could try some Pam

No. Pam is not a good idea. The dough may not stick per se, but it won't slide off either.
Pizza is not bread.

Offline TXCraig1

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Re: Burning Cornmeal Help
« Reply #16 on: February 10, 2013, 09:26:14 PM »
Parchment paper trick should make your wife happy, happy, happy.  :)

I don't like what parchment does to the texture on the bottom of the pie.
Pizza is not bread.

Offline The Dough Doctor

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Re: Burning Cornmeal Help
« Reply #17 on: February 11, 2013, 09:15:11 AM »
An excessive amount of cornmeal on the peel will create problems as described as will an excessive amount of any kind of dusting flour. It might have something to do with the way you are opening/handling the dough. I always use plenty of flour when opening the dough into a pizza skin, but then I pick it up and give it a toss or two, if you elect not to toss it, try brushing the excess flour off of one side then flip the dough piece over and brush off the other side, with that done, immediately place the pizza skin onto a lightly dusted peel (my personal favorite peel dust is made from equal parts of semolina flour, regular flour and fine cornmeal. Once you have the skin on the peel, give it a few shakes to ensure it is free from the peel, now dress the skin and take it directly to the oven, in some cases I've been known to give the peel a couple shakes while I'm dressing the skin just to make sure it is not adhering to the peel. I have both wood and metal peels and of all my peels, the wood ones work best as a prep peel. The solid aluminum peels are best relegated to use an an oven peel. A good wood prep peel is, in my opinion, worth its weight in gold. There have been a number of excellent discussions on the use and making of wood peel here.
Tom Lehmann/The Dough Doctor

Offline dale1nemo

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Re: Burning Cornmeal Help
« Reply #18 on: February 23, 2013, 06:18:23 PM »
Thanks Tom I will give er a shot

Offline sb 44 champs

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Re: Burning Cornmeal Help
« Reply #19 on: February 24, 2013, 06:54:04 AM »
I've tried flour, cornmeal and semolina and all three burn. I try to use as little as possible and if the dough sticks to the peel, I use a piece of dental floss to release and it slides onto my peel.
I will have to try topping the pizza on the counter and scooping it up with my peel to launch. That seems like it would be effective.


 

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