Author Topic: Sliding pizza from peal to hot surface  (Read 4494 times)

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Offline Roman

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Sliding pizza from peal to hot surface
« on: August 03, 2013, 06:05:47 AM »
I've been having good results in my Neo or NY style doughs, but dressing them and getting them to the baking surface comes in question, I've tried Semolina and just flour on my metal peal to relieve surface tension and then add ingredients to dough. However, each of them when it hits the hot surface will take on the most heat and will be first to char or burn that can impart flavor to the underside of the dough. I would think I would want to minimize the effect and have the dough deliver most of the flavor and not be so heavily influenced by flour underneath. Thoughts?


scott123

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Re: Sliding pizza from peal to hot surface
« Reply #1 on: August 03, 2013, 07:39:33 AM »
Launch using a wood peel- it produces far less surface tension.

Offline dhorst

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Re: Sliding pizza from peal to hot surface
« Reply #2 on: August 03, 2013, 08:50:47 AM »
Launch using a wood peel- it produces far less surface tension.
^^^  Also, as weird as it may sound, Wondra is terrific for a peel dusting medium.

Online mkevenson

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Re: Sliding pizza from peal to hot surface
« Reply #3 on: August 03, 2013, 10:15:25 AM »
I suggest a perforated metal peel. The bench or peel flour can be encouraged to fall thru the holes before launch. It works great , assuming you remember that final step. :(


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Offline Chicago Bob

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Re: Sliding pizza from peal to hot surface
« Reply #4 on: August 03, 2013, 02:38:33 PM »
^^^  Also, as weird as it may sound, Wondra is terrific for a peel dusting medium.
+1 Wondra  ^^^
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Offline JD

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Re: Sliding pizza from peal to hot surface
« Reply #5 on: August 03, 2013, 03:48:57 PM »
Launch using a wood peel- it produces far less surface tension.

+1. Wood peel + semolina makes it very stress free
Josh

Offline deb415611

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Re: Sliding pizza from peal to hot surface
« Reply #6 on: August 03, 2013, 04:10:26 PM »
^^^  Also, as weird as it may sound, Wondra is terrific for a peel dusting medium.

i'm going to try that next time

Offline DenaliPete

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Re: Sliding pizza from peal to hot surface
« Reply #7 on: August 03, 2013, 05:58:50 PM »
I use rice flour on a wooden peel.  It acts very well to prevent sticking and make the launch easier.

Offline norma427

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Re: Sliding pizza from peal to hot surface
« Reply #8 on: August 03, 2013, 06:00:33 PM »
I use rice flour on a wooden peel.  It acts very well to prevent sticking and make the launch easier.


I use rice flour too on the wooden peel.

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Offline dmcavanagh

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Re: Sliding pizza from peal to hot surface
« Reply #9 on: August 03, 2013, 06:22:23 PM »
wooden peel, just plain old flour, I'm old school! ::)
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scott123

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Re: Sliding pizza from peal to hot surface
« Reply #10 on: August 03, 2013, 06:51:26 PM »
wooden peel, just plain old flour, I'm old school! ::)

I'm plain old flour as well. I tried semolina and found it gritty.  Now, it might have been the brand of semolina I purchased (I bought it at an Indian grocer), but, right now, I'm sticking with flour.

At some point, if I can find a source for truly fresh sesame seeds, I might try grinding those up. I might give panko a shot also.

Offline Roman

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Re: Sliding pizza from peal to hot surface
« Reply #11 on: August 03, 2013, 06:55:27 PM »
Dough on its contact side to the base when baked well, has a look. Apart from the taste, what happens in that short amount of time when heat meets that vulnerable surface is dependant on time, temp, and anything that is in between. It is where the "rubber meets the road." The most neutral tasting, anti-gravitational agent to allow quick and accurate delivery of the base element is crucial. Traditional flour, Rice flour, Semolina, Wondra? 

Offline norma427

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Re: Sliding pizza from peal to hot surface
« Reply #12 on: August 03, 2013, 07:40:40 PM »
Roman,

I also use regular flours at home and only use rice flour at market because I found it works well there. 

Tom Lehmann/The Dough Doctor posted at Reply 17 about what he does and what flours he uses.  http://www.pizzamaking.com/forum/index.php/topic,23324.msg236800.html#msg236800 

Norma
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Offline MightyPizzaOven

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Re: Sliding pizza from peal to hot surface
« Reply #13 on: August 03, 2013, 08:14:04 PM »
wooden peel, just plain old flour, I'm old school! ::)
That works best for me too
Bert,

Offline Tscarborough

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Re: Sliding pizza from peal to hot surface
« Reply #14 on: August 03, 2013, 10:24:11 PM »
Slotted peel and the same flour as is in your dough is the best solution.

Offline Jackitup

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Re: Sliding pizza from peal to hot surface
« Reply #15 on: August 03, 2013, 11:23:52 PM »
Slotted peel and the same flour as is in your dough is the best solution.

 ^^^
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Online mkevenson

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Re: Sliding pizza from peal to hot surface
« Reply #16 on: August 03, 2013, 11:40:15 PM »
No matter what material you use, it is best not to have it remain on the bottom of the pie while it sits on a hot stone. Seems to me.


Mark
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Offline Chicago Bob

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Re: Sliding pizza from peal to hot surface
« Reply #17 on: August 04, 2013, 08:17:13 AM »
Dough on its contact side to the base when baked well, has a look. Apart from the taste, what happens in that short amount of time when heat meets that vulnerable surface is dependant on time, temp, and anything that is in between. It is where the "rubber meets the road." The most neutral tasting, anti-gravitational agent to allow quick and accurate delivery of the base element is crucial. Traditional flour, Rice flour, Semolina, Wondra?
I think any type of light "powdery" flour, rubbed into a wood peel and then peel flipped upside down and given a slap with hand on clean side will provide the best non stick with least residual on your under crust surface. But getting your bench flour off the stretched dough first is most all important.

And just before launching don't forget to do the Bobby bump.
« Last Edit: August 04, 2013, 08:19:03 AM by Chicago Bob »
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Offline PizzaAlaJoey

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Re: Sliding pizza from peal to hot surface
« Reply #18 on: August 04, 2013, 11:36:03 PM »
I saw what TscarBorough said about a slotted peel. Did you mean a peel that's sort of perforated? My friend has one for pizza that's metal and from Italy. It was the one specific for pizza. The solid surface one was for bread.

Offline dwighttsharpe

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Re: Sliding pizza from peal to hot surface
« Reply #19 on: August 05, 2013, 03:54:57 AM »
I saw what TscarBorough said about a slotted peel. Did you mean a peel that's sort of perforated? My friend has one for pizza that's metal and from Italy. It was the one specific for pizza. The solid surface one was for bread.

There are perforated ones, and there are slotted ones(big slot like "perforations". Sort of like a "slotted spoon"). I imagine the slotted ones are more evolved versions(even less surface area to stick to).
Dwight