Author Topic: Pizza pan  (Read 248 times)

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Offline soulmanduke

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  • Location: dorset
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Pizza pan
« on: August 13, 2015, 12:14:46 PM »

I've been using semolina flour in the base of iron pan, to stop the NY style pizza from sticking. I've just tried a small amount of oil (75% veg oil/15% olive oil), however it seemed to change the pizza. What other methods is there  to stop the sticking.

Thanks in advance


Offline clarkth

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Re: Pizza pan
« Reply #1 on: August 13, 2015, 05:43:42 PM »
I use parchment paper sometimes

Offline Peetie

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  • Location: Charleston, SC
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Re: Pizza pan
« Reply #2 on: August 28, 2015, 11:08:23 AM »
I us a well seasoned steel pan(never been washed) with the slightest amount of olive oil (you can wipe out any excess with a paper towel. I've done it this way for years and have never had a pizza stick. When you slide the pizza out of the pan, just wipe the pan with a paper towel and store it for next time.